Did you know that some gluten-sensitive people can safely eat sourdough bread? The wild yeast and bacteria break down some of the carbohydrates and proteins in wheat flour. Not for the highly sensitive or celiac, but if you’re on the milder end of the continuum, it might be an option for you.

This hands-on workshop will teach you everything you “knead” to know about starting your own artisan sourdough bread-making tradition. Together we’ll mix, knead, rest, rise…and of course, taste! You’ll learn the benefits of fermented, naturally-rising bread-making, as well as how to care for and use a natural starter. Each participant will make two sourdough breads to ferment and bake the next day, and will take home their own starter to be 100% ready to start baking wholesome, delicious breads!

*NOT FOR PEOPLE WITH CELIAC DISEASE OR WHO ARE MORE SENSITIVE TO GLUTEN