Monday, June 24th

Introduction to the art of sourdough baking with Cedana Bourne

( dairy-free (option), egg-free, veggie, hands-on)

Did you know that the slow rising action of the wild yeast used to make traditional sourdough bread actually makes the bread more nutritious and digestible than yeasted bread?

Sharing her many years of experience at both Wildfire sourdough bakery in Victoria and Radha Eatery in Vancouver, Cedana shows us:

How to make and care for your own sourdough ‘starter’

The health benefits of different whole grain flours

How to make bread and pizza dough by feel using your sourdough starter

We will of course be sampling some lovely bread.

* Please bring a small to medium sized jar to class to bring home your starter.

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2 Responses

  • Jeff February 23rd, 2016

    Will there be any sourdough bread classes in the future?

    Thanks,

    Jeff

    • Andrea Potter (old.wholefoodscooking.ca) February 25th, 2016

      There’s a chance that our new guest baking instructor will run this class in the fall. I will update it here, and if you want to join the newsletter, let me know and you’ll be the first the get the word about a potential sourdough class.



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