The jury is still out on whether grains were first fermented for bread or for beer but, either way, humans have been using wild yeasts and bacteria to transform wheat into a more digestible and healthier product for approximately 10,000 years. Unfortunately, the bread of our ancestors is nothing like the bread commercially available to use today.
The war on gluten has demonized practically any wheat-based food. However, not all breads are created equal! Breads made by hand using wild sourdough cultures and fermented through the slow, long process required to create real sourdough bread transforms the wheat grains to something completely different than are found in most other modern breads. Real sourdough breads made this way are more easily digested and offer more nutritional value.
This class will take you through the entire process of making long fermented sourdough bread from:
- Propagating your own sourdough culture to
- Cooking your bread in a wood fired oven.
Don’t have a wood fired oven – don’t worry. We can teach you how to replicate a similar cooking environment in your home kitchen oven.