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MAKING 100% WHOLE WHEAT SOURDOUGH STARTER (**NEW**)

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Instructor: Monica Spiller, barmbaker@aol.com, www.wholegrainconnection.org
Duration: One Session
Date range: September 23
Date(s) of the week: Saturday
Hour: 1–4:30 p.m.
Quarter: Fall 2017
Prerequisite: None
Address: Palo Alto HS Rm 103
Price: $65

We shall make a sourdough with California grown Heritage wheat, which will be sprouted and made into malt, and milled into whole wheat flour to use as the source of micro-organisms; the sourdough will be ready to use at home and in classes on 100% whole wheat sourdough breads.

Recipes and methods used in this class can be found at www.wholegrainconnection.org.

The method for this simple whole wheat sourdough starter includes a way to maintain the sourdough starter indefinitely and keep a stock available in the refrigerator at all times. We will discuss whole wheat nutrition and provide a perspective on modern views of wheat and gluten.

This class is a pre-requisite for 100% whole grain sourdough bread classes. All ingredients provided. Email instructor and visit http://wholegrainconnection.org for class supplies list