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 using all the steps we use at the Modern Stone Age Kitchen!