learn how

The smell of fresh baked bread, the twirl of homemade pasta in your bowl, the melt in your mouth buttery flaky pie crust – these don’t have to be guilty pleasures anymore.  The time has come to re-imagine wheat and its place at our table.  Heritage and ancient wheats are becoming more and more available and with that we have a whole new palette of flavor and nutrition at our fingertips.  With the proper preparation, we can not only enjoy wheat again but benefit from its incredible nutritional properties.  Fermentation is the key to unlocking vitamins, minerals, antioxidants and making them bioavailable.  “Gluten – Don’t Fight It, Ferment It!”

In the last several years I have started to shift away from the traditional workshop format toward a more individual consultation style approach. Think personal coach or mentor rather than a one size fits all class. This shift has come partly out of the circumstances of the past few years and partly out of my own observations that the most in depth learning takes place after one has already entered into the world of sourdough. It is through personal practice, experimentation, and most importantly observation that we learn best. There are excellent books out there (recommended here) and endless videos to get you started in creating and maintaining a starter and baking bread. At a certain point, once you have a solid foundation, you will naturally be ready for more information and you will start to have questions about your own personal process. This is where I come in! I invite you to learn, explore and taste with me.

Please contact me for more detailed information.