Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread. 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… Continue Reading Sourdough Bread Making Class