Cat Shimizu, the "breaducator" from Sour Flour —a Mission District bakery dedicated to neighborly bread gifting and bread education— will talk about the art and science of making bread using a sourdough starter.
This includes how to feed and take care of your own starter, and how different factors such as time, temperature, and starter hydration affect the fermentation process. And how the fermentation process, using wild yeast and lactic "good" bacteria, improves the nutritional and storage properties of bread. Samples and suggested reading will help get you started on a healthy, enjoyable and delicious new adventure in baking. Space is limited. For registration or information, please contact Alice at 415-355-2848 or at firstname.lastname@example.org.