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Time & Location
Sep 11, 2021, 3:00 PM – 4:30 PM
Rocky Mountain Grange #116, 1436 S 1st St, Hamilton, MT 59840
About the Event
Sandor will cover an array of grain ferments, including practices and why they are important to the process. In this class he will also introduce us to malting and koji, cover the basics of sourdough starters, and discuss kvass and bread recycling.
*Building has accessibility issues. Contact us for information: bacteriabazaar@gmail.com
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