Baking Wild Bread: Learn How to Craft Easy Sourdough Alternatives
With Brielle Stone
Sunday November 17th, 1:00 - 4:00pm
Do you love the taste and health benefits of sourdough bread but feel intimidated to make your own loaves? You are not alone!
While this ancient method of bread baking is truly a timeless craft, not everyone has the luxury of staying home for days on end to constantly tend to and knead the perfect loaf. Traditional sourdough loaves are indeed a labour of love and can take a lifetime to master!
Fortunately for us, our ancestors from around the globe passed down many methods of fermenting and cooking grains into delicious sourdough pancakes, flat-breads, wraps, loaves and more! There are other options for busy parents, entrepreneurs and modern day “grown-ups” besides the beloved sourdough loaf.
Join Fermentation Enthusiast Brielle Stone for an afternoon of wild-cultured breads, pancakes, flat breads and more! Featuring quick and easy “no knead” recipes that are truly forgiving of even the most forgetful home cook.
How to make your own Sourdough Starter from Scratch
Gluten free whole grain sourdough alternatives (NOT from a box!)
Sweet or savoury sourdough pancakes
Gluten free, no-knead buckwheat loaf
Traditional Injera (Ethiopian teff flatbread)
Loads of substitutions and variations to make everybody happy :)
You will also learn:
The importance of soaking and fermenting grains and the vast array of health benefits they have to offer.
The difference between a wild yeast and “bakers yeast”
The fascinating history of sourdough and how we came to our modern day “Wonder Bread”
By the end of the class you will have made your very own starter culture with detailed care instructions to keep it alive for many years. You will also get a made-for-you gluten-free teff starter culture that’s ready to use, as well as recipe book with all recipes featured from the class and many more!
There will be lots of samples throughout the class so get ready to smell the intoxicating aroma of freshly baked bread!