“Other Uses” for your sourdough starter class.
Sourdough is not just for making incredible bread, it is a technique for Fermenting grains so even gluten sensitive people can, once again, enjoy high fiber grain-based dishes.
In this 2.5 hour class, you will learn how to make other items from your sourdough starter. This class includes a tasting menu.
Along with a micro-greens salad, you’ll enjoy:
1. Cheese quesadillas made with sourdough flour tortillas
2. Lemon zest, garlic, thyme sourdough pasta
3. Sourdough Sweet potato gnocchi in a walnut cheese sauce
4. Same day sourdough crepes served with vanilla pudding topped with a fresh strawberry sauce
Only the strawberry sauce is not made with the starter.
Each dish will be demonstrated while you are enjoying the tasting menu. You also receive a notebook with 15 recipes.
Our instructor, Brenda Reynolds, is co-Chair of the San Diego East County WAPF Chapter.
As an avid home cook and culinary arts practitioner, she brings a wealth of knowledge and practical advice to those who want to learn more about the nutritional and health benefits of consuming whole real foods prepared with traditional methods.
Brenda teaches traditional cooking in her home in La Mesa and at special venues, upon request.
Cost is $35 per participant and is limited to 12 people.
Prepayment is required in advance.
Cancellation and/or no show policy.
If you cancel 11 or more calendar days before the class, you’ll receive a full refund. If you cancel within 10 days of the class (or fail to show up) I’ll apply the fee to another class if you rebook within 60 days, otherwise the fee, unfortunately, will be forfeited.