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Dr. Bill Schindler's Eat Like a Human

It’s not about WHAT we eat, but HOW we eat it.

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Sourdough

Transform grains into the healthiest, tastiest, most easily digestible sourdough bread available through long, slow fermentation

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You are here: Home / Classes / Edible Classes / Sourdough
by Bill

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.

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About Bill

Dr. Bill Schindler is a food archaeologist, primitive technologist and chef. He travels the world with his family documenting traditional food ways and works to draw inspiration from the deep archaeological record, rich and diverse ethnographic record and modern culinary world to create food solutions that are relevant, meaningful and accessible in our modern lives. He shares all these stories in his book, Eat Like a Human, and puts the recipes into practice at his family’s Modern Stone Age Kitchen in Chestertown, Maryland.

100% homemade pizza - crust, sauce and even cheese - from Dr. Schindler's bread oven
100% homemade pizza – crust, sauce and even cheese – from Dr. Schindler’s bread oven

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. 

FIX wild – long fermented sour dough breads, 

And now my whole family is making safe, nutrient dense breads at home.

Its simple and nutritous, and by the end of my sourdough class you’ll be able to do it too. 

I want to help you transform the way you feed yourself, so that you can Eat Like A Human Again. 

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.

Register Now

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Category: Edible Classes
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