Wholegrain Sourdough at Home

Join instructor Dan Venturella of Grist Milling and Bakery for this great class!

You will learn how to start and maintain your own sourdough culture, and there will be some to handout. Class will go over the concept and practice of bakers percentages which will greatly improve your understanding of recipes and unlock the ability to create your own. We will talk about the benefits of fresh milled organic wholegrain flour. He will have three distinct sourdough bread recipes to share, some involving overnight fermentation and also direct ambient fermentation. We will not have enough time to make bread but I will have bread to share and will spend a portion of the hour answering any questions about bread making, milling, and sourdough.