TO
Tiny Onion Cooking School
Bellingham
Community Food Co-op Cooking Classes · BellinghamWild Fermented Breads: Sourdough & Salt-Risen
Genevieve Bardwell demonstrates sourdough and salt-rising bread techniques and students leave with bread and a starter.
Price
$79
per person
Next date
Tue 8 Dec
6:30pm to 9pm
Length
2.5 hours
Demonstration
Where
Bellingham
About this class
Explore two heritage bread traditions with Genevieve Bardwell, the nation's leading salt-rising expert and owner of West Virginia's Rising Creek Bakery. Learn the secrets of sourdough, which uses wild yeast, and salt-rising bread—an Appalachian invention from the 1700s that uses wild bacteria instead. See how a master kneads dough to create the perfect texture, tricks for crispy crusts, and the three-stage salt-rising process. Leave with 1890s Cripple Creek sourdough starter, mini sourdough loaves to bake at home, mini salt rising bread loaves, and recipes. Demonstration.
Wild Fermented Breads: Sourdough & Salt-Risen is a 2.5-hour demonstration class for adults at Community Food Co-op Cooking Classes in Bellingham. The menu has 2 dishes. It runs once, on Tuesday 8 December, 6:30pm to 9pm. It costs $79 per person.
It has 14 other classes on its calendar right now.
- Bread
- Sourdough
- Baking
The school’s description comes from its class page on register.whatcomcommunityed.com, read on October 30. .