Sourdough Breads, Fermenting & Pickling

Learn the basics of sourdough in this beginner class. We will cover the full life cycle of sourdough bread – starter care, dough mechanics, shaping and scoring. No fancy tools required, use tools that you already have on hand. A no-stress approach to baking delicious sourdough bread at home on any schedule and at any skill level. For the fermentation section of this class we’ll explore making your own kimchi or sauerkraut using veggies from your garden or the local markets. This is a straightforward process that yields delicious results and offers the possibility of improving your gut health with a minimum of effort – a little patience is required! Pickling – no water bath? No problem. Discover the tangy twist your meals have been missing with quick pickled vegetables. From cucumbers to radishes, pickling is an easy way to extend the life of those veggies and add another level of flavor your taste buds didn’t know they were missing! Stacy Hanna will teach the Sourdough portion, Vickie Dunn will instruct the Fermenting piece and Emmy Ingham will handle the Pickling process.
Sourdough Breads, Fermenting and Pickling
Saturday, October 24 | 12:30 PM
Berthoud Community Library - 236 Welch Ave
$10