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Fermentation Series: Part 1
Sourdough Workshop
Thursday, September 19th at 8pm
Learn how to make simple, low gluten sourdough!
You'll have a loaf ready to bake by the end of the workshop!
Cost: $35
Includes:
- Dehydrated sourdough starter
- Fermentation jar
- Rubberband parchment paper, and a coffee filter
- Organic, unbleached flour
- Re-hydration instructions
- Live class at 8pm on Thursday, September 19th
- Recorded class sent to all participants.
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Summary
What to Expect:
1-2 Weeks Prior to Class
Your sourdough kit will arrive in the mail.
You will receive both written and video instructions to rehydrate your starter so it is ready to go in time for the class.
Morning of the Class
You will receive a reminder to feed your starter so it is bubbly and ready to go when class starts.
This will be a very simple 2-3 minute process.
By the End of Class
By the time we finish you will have:
- A loaf ready to bake
- A starter for future loaves
- The knowledge & confidence to keep making sourdough long term!
BONUS #1: Easy to Maintain Starter
The method I am going to teach you does NOT involve feeding your starter twice a day until the end of time. Once your starter is established, I will teach you how to keep it alive and well on 1 feeding per week. This is the method I have used to maintain my starter for almost 2 years.
BONUS #2: Low-Gluten Cold Ferment
We will be learning a sourdough method involving a three day fermentation process that drastically lowers the gluten content and makes the bread easier to digest. This is how I was able to start making homemade bread for my husband who does not tolerate commercial wheat and yeast very well.
Bonus #3: Learn WHY so many people have trouble with gluten.
We will be going over the problems with modern wheat, and ways we can decrease the issues caused.
Homemade Sourdough
Fermenting grains make the nutrients easier to digest and absorb.
Unfortunately, the sourdough we buy in (most) stores is not actual sourdough. It just has a sour flavor added.
Making it at home guarantees great quality bread.
3 Benefits of Sourdough
1. Easier to digest than modern bread.
2. Much lower on the glycemic index.
3. No preservatives or chemicals
4. Making bread is a great creative outlet.
What is a Cold-Ferment?
A cold ferment means we will be placing our finished dough in the fridge for 72 hours before baking it.
This is not something you have to do to make bread.
When sourdough is fermented in the fridge for 3 days, the gluten breaks down and is much easier to digest.
An Important Note About Sourdough
This recipe for sourdough bread is LOW gluten, NOT gluten free.
Gluten in any amount is not good if you have a thyroid condition, or have been diagnosed with Celiac's disease.
Please use your best judgement!