Description
Join us at the Eastern Shore Food Lab for an exciting hands-on class on Gluten-Free Sourdough Bread, led by food archaeologist, Bill Schindler. In this class, you will have the opportunity to learn the intricacies of creating a delicious and nutritious low oxalate gluten-free sourdough bread.
Bill Schindler has perfected a gluten-free sourdough bread recipe that is both flavorful and healthy while being low in oxalates after months of consultation with bakers from around the world. This class will delve into the art and science of gluten-free sourdough baking, exploring techniques and ingredients that make this bread unique. Participants will get hands-on experience in creating their own gluten-free sourdough bread under the guidance of Bill Schindler.
What You Will Learn:
– Understanding the principles of gluten-free sourdough baking
– Working with low oxalate ingredients for a healthier bread alternative
– Techniques for fermentation, shaping, and baking gluten-free sourdough bread
– Tips and tricks for achieving the perfect texture and flavor in your bread
Who Should Attend:
– Anyone interested in gluten-free baking
– Food enthusiasts looking to expand their baking skills
– Individuals with dietary restrictions seeking delicious gluten-free options
Space is limited to maximize student participation.
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