When:
Wednesday May 2, 2012; 6-7:30 p.m.
What:
Gluten-Free Sourdough Baking: How to Use Traditional Techniques with Gluten-Free Flours
Join me for an evening of demonstrations, samples, and discussion. Learn to make your own sourdough starter, maintain an ongoing starter culture, and use it to leaven breads, cakes, and more! (Bring a small jar with a lid to take home your own starter.)
Where:
People’s Food Co-Op - In the Community Room
Gluten-free natural levain starter
Portland, Oregon
Cost:
Free
Please call the People’s Co-Op to register, 503-674-2642.
Links to some of the techniques & recipes featured in the class:
Gluten-Free Natural Levain (Natural Leaven, Sourdough) Starter Culture
Artisan Sourdough Bread Recipe, Gluten-Free
Gluten-Free Sourdough Coffee Cake Recipe
Gluten-Free Sourdough Pancakes
Upcoming Free Event at People’s Co-Op:
Wednesday July 11, 6-7:30
Fermented Drinks: How to Make Refreshing, Probiotic Tonics
Beet Kvass
Learn to make kombucha tea, beet kvass, and a lacto-fermented fruit juice. These drinks are inexpensive, nutritious, and easy to make in your own kitchen!
