Description

Class 1: Tuesday, May 6, 2025 from 5:30-8:30pm

How to get started fermenting: By the end of the class, you will know how to brew your own kombucha and bake with sourdough AND you’ll have some supplies to take with you so that you can jump right into fermenting at home. This class includes:

Kombucha 101 – How to grow your own scoby, and how to brew kombucha start to finish. You will take home a “Guide to Kombucha” booklet with all the written instructions & recipes you need PLUS a ready to use jar of my scoby & kombucha so that you can immediately begin brewing your own kombucha.

I will also have my top 2 favorite kombucha flavors (with recipes of course!) for you to sample.

Sourdough 101 – How to get started with the basics of sourdough. We will go over the terminology of sourdough and the steps to making your own sourdough loaf, including how to simplify it and tailor it to your life. There will be hands on learning during the class so that you can both see and feel each step. You will take home a jar of my sourdough starter and a booklet with the written instructions and my favorite recipes (simple loaf, focaccia, chocolate bread, blueberry lemon bread, donuts, chocolate chip cookies, etc).

Please note that while a meal is not provided, there will be a lot of sourdough to sample and we will also have both kombucha and chai to drink.. so come a little hungry 😉

You will be given a “homework” assignment at the end of the first class –  a simple sourdough recipe to go home and bake at least 3 times. This is an ESSENTIAL step because the second class builds on class 1. The key to  learning how to make sourdough with fresh milled grains is first learning how to make sourdough without them!

Class 2: Tuesday, June 17, 2025 from 5:30-8:30pm 

This class is 6 weeks after the first class so that you have time to go home and try making sourdough and kombucha for yourself. In this 2^nd class, we will troubleshoot any issues you might be having or questions that have come up, and we will build on what you’ve learned by adding fresh milled grains into the mix.

If you have never used fresh milled grains before, there is a pretty big learning curve to them and that is why I believe it is essential to learn how to make sourdough with regular flour before learning how to add in the extra challenge of fresh milled grains!

In this 2nd class I will teach you about:

-How flour is made (aka wheat berries)
-Modern wheat vs ancient grains – how & why they are different and how they affect your baking
-Why fresh milled grains are  more beneficial to your health
-How to source, store, and use wheat berries
-The different kind of home wheat mills and which will be best for you
-How to make sourdough with fresh milled wheat and ancient grains (like Einkorn)
-How to bake pastries & desserts with fresh milled grains

PLUS: How to make Water Kefir: a great fermenting option that is easy and delicious and caffeine free!

I will have a second booklet of class notes, info & recipes for you to take home, and there will be more food to sample as well as water kefir & chai to sample.