4/22 & 29 Whole Wheat Sourdough Intensive with Monica Spiller - 1 spot left!

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4/22 & 29 Whole Wheat Sourdough Intensive with Monica Spiller - 1 spot left!

145.00

Two-Day California Whole Wheat Sourdough Intensive. Hands-on & limited to 8 participants.

4/22 & 4/29 - Saturdays - 12:30-4:00

Bread is sacred in many cultures. Due to the use of highly refined flours, bread has caused many a problem in the Western world. Join Monica Spiller, our community expert on the subject and learn how, using heritage, whole wheat coupled with a natural sourdough process, you can make a delicious, nutritious, and easily digestible bread.

Monica uses simple techniques; no fancy machinery is needed to make a daily loaf of whole wheat sourdough bread.  We will make bread the way home cooks have for millennia with surprisingly little hands on time. Monica will also share her extensive knowledge on the health benefits of sourdough bread.

4/22:

  • Monica will go into the science behind sourdough as well as age old bread making traditions.
  • Each person will make a sourdough starter to take home and nurture ready to use in the following week’s class.
  • Monica will bake bread for us to share during the class.
  • Snacks served.

4/29:

  • Monica will have dough for that has had a first rising. With this, each participant will make a loaf that we will bake to take home. 
  • Additionally, each participant will make a new batch of dough using their own starter to finish making into a second loaf to bake at home.
  • Snacks will be served.

Included for you to take home:

  • Rising basket
  • Acidity test paper
  • 1 pint starter jar with lid
  • Malt & Vitamin C powders

Note: a portion of the proceeds (depending on number of attendees) with go to further the mission of  www.wholegrainconnection.org

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About Monica Monica Spiller has been baking her own sourdough 100% whole grain breads since 1982. She has studied the nutritional advantages of these breads, and works to teach and encourage others in supplying, baking and eating whole grain foods. Monica founded The Whole Grain Connection in 2000 with the goals of making whole grain foods more appealing and available and to encourage cooperation between organic grain farmers and whole grain bakers.  Her research led to a catalog of available heritage wheat varieties suitable for organic farming in California. These varieties are ancient. They were being grown before the production of modern yeast and baking powders, before modern refined white flour, and before the introduction of chemically based agriculture.  Research continues towards propagating other interesting old-fashioned grain varieties and studying how best to prepare them as whole grain foods.  Visit: www.wholegrainconnection.org

About Monica

Monica Spiller has been baking her own sourdough 100% whole grain breads since 1982. She has studied the nutritional advantages of these breads, and works to teach and encourage others in supplying, baking and eating whole grain foods. Monica founded The Whole Grain Connection in 2000 with the goals of making whole grain foods more appealing and available and to encourage cooperation between organic grain farmers and whole grain bakers. 

Her research led to a catalog of available heritage wheat varieties suitable for organic farming in California. These varieties are ancient. They were being grown before the production of modern yeast and baking powders, before modern refined white flour, and before the introduction of chemically based agriculture.  Research continues towards propagating other interesting old-fashioned grain varieties and studying how best to prepare them as whole grain foods.

 Visit: www.wholegrainconnection.org