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Sourdough Success
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By the end of the course, students should be able to understand terms related to sourdough (i.e.- starter, discard, feed, stretch and fold, etc.), make their own sourdough starter and know how to properly maintain and use it, be able to find and use sourdough discard recipes, and be able to make a traditional sourdough loaf from their own sourdough starter.
The Sourdough Success: 4 Part Series takes place on March 7, 14, 21, and 28.
For the first class, students should bring their own bag of preferred flour (whole wheat or rye). Either is perfectly suitable for creating a sourdough starter, it simply depends on dietary needs.
About the Instructor:
Amanda has been a passionate home baker and cook since childhood, having learned much of her skills from her mother. Sourdough has become a specific love in more recent years and is self-taught (though wishes she would have had someone to guide her through the vast world of information). With a Bachelors in Public Health, Amanda has a strong interest in pursuing wellness for herself, her family, and her community. Her day-to-day consists of being a stay-at-home mother to two young girls and growing their small homestead just outside of Two Harbors (currently includes chickens, ducks, and gardens, with dreams for more animals to come).
Questions can be emailed to [email protected].
The series as a whole costs $100.
