Regenerative Sourdough: Baking for a Resilient Food Future

Discover the mysteries of sourdough! Cultivate a relationship with this transformative, ancient technology. Learn about the personal and ecological benefits of using regionally milled and grown flours in the Pacific Northwest.

Sourdough bread making can be a mindful ritual that brings you in touch with your intuition and grounds you in the natural cycles of the Earth. We will use organic flours from Chimacum Valley Grainery, milled from wheat regeneratively grown in the Pacific Northwest. Discover how to read your starter, hone your intuition, and create exceptional sourdough bread that adapts to your schedule while also creating spaciousness in your life. Using sensory cues and a mindful approach, you'll develop the intuition to know when your dough is ready to move to the next step.

This class is perfect for sourdough bakers who are looking to deepen their practice and learn about how flour can be grown as a part of a regenerative food system. We will discuss cover cropping methods and ways farmers are using resilient wheat varietals to adjust to unpredictable climate shifts. Growing wheat can be part of a healthy, biodiverse ecosystem when it is grown with attention and care.

Students will leave class with a sourdough starter and their own bread dough to be baked at home.

Participants will need to bring:

• a jar to take home their sourdough

• a bowl to mix their bread in

Ingredients for this class are vegan and contain gluten.

Registration for this class will close on Wednesday, June 25th at 6pm, so we have time to plan and prep class materials.