Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.
Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.
Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!
This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.
This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.
Class will run from 10:00 to 1:00 and the cost is $75 per participant.
To ensure maximum student participation, space is limited.
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