You don't have to be an experienced baker to make a good loaf of sourdough bread.
During this class, you will create a basic dough with "sifted" wheat flour from Sunrise Flour Mill in North Branch and bake it in a wood fired oven. The class fee includes enough sourdough starter for you to bake your own sourdough and a baked loaf to bring home. Wine will be available for purchase from the winery.
Melissa has baked bread at home for about 30 years. Several years ago, she was diagnosed with Type 2 Diabetes and had to stop eating bread. With strong indication that minimally processed foods yielded better blood sugar results, she searched for minimally processed flour to use when baking bread. She has recently started to bake and sell bread at Farmer's Markets and from a commercial bakery in Sandstone. Her hope is to de-mystify all the information about the art of bread baking and plant the seeds for people to bake their own.
"The bread I make is bread like I have had in Europe...bread that my friend with Celiac can eat, bread that my friend with gluten sensitivity can eat, and bread that I, as a type 2 diabetic, can eat."
- Melissa Polster, instructor
Preregistration is required. https://c-ischools.ce.eleyo.com/course/481/ws-2018/old-world-sourdough-bread-in-a-wood-fired-oven#wta435b