Sourdough Bread Baking with Sterling College

This class has been sold out!

In Sourdough 101, you can look forward to a fun, hands-on workshop going over everything you ever wanted to know about using and maintaining a wild-yeast, naturally fermented sourdough starter. We will unravel the mysteries of wild yeast and the benefits associated with cultivating these single-celled organisms. Not only will you better understand the attributes of sourdough, you will also know how to prepare it for baking all your favorites like pizza, flatbread, and traditional rustic loaves. In this 2-hour workshop, we'll look at all the angles to feeding and maintaining a healthy sourdough starter, and use it to bake some tangy, zippy treats. You'll go home with your own starter, as well as an illustrated recipe card for future use!

Nancy VanWinkle has been culturing food for over a decade, and teaching others the wonders of fermentation from her Montessori classroom in Tennessee to community centers and kitchens throughout central Oklahoma.  She is excited to bring her love of living foods to her new Vermont community, and will be teaching "Living Foods: Fearless Fermentation from Farm, Field, and Forest" at Sterling College's School of the New American Farmstead this summer.