Learn how to make delicious whole grain sourdough breads–from Danish rye seed bread and English muffins, to focaccia and flapjacks–with recipes designed to build confidence and skill in home cooks. You’ll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads. Fermented breads are remarkable for both their digestibility and health-giving properties. With recipes for twelve high-fiber, whole-grain sourdough breads, you’ll find another two dozen recipes to accompany them. Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done--using time and lively ingredients to create flavor.
We are so happy to welcome back Cynthia Lair, local author and key faculty member at Bastyr University's Department of Nutrition & Exercise Science. Step one to making your own sourdough bread is to have your very own starter. At this event Cynthia will do a quick “how-to-make-your-own starter” lesson to begin the evening. Please note the author will sign copies of the book purchased at Book Larder.
Can't attend this event but still want a signed copy? Order it here for shipping and instore pickup.