Description
Step back in time to the most traditional form of baking. In this advanced workshop, we ditch store-bought yeast packets and harness the power of a “mother” starter. You’ll learn the rhythmic cycle of feeding a starter, the “stretch and fold” technique that builds strength without heavy kneading, and the art of long, cold fermentation. We’ll discuss how this slow process pre-digests gluten and neutralizes phytic acid, resulting in a loaf that isn’t just more flavorful and aromatic, but also significantly easier on the gut.
