Saturday, February 28 | 10:00 AM – 12:30 PM
Demonstration Class, Taught by Guest Instructor Dena Fisher of Dena’s Table
Get ready for next-level sourdough with whole grains & discard recipes! We’re excited to welcome back Dena Fisher of Dena’s Table to teach this intermediate sourdough class specifically designed for bakers who are already successfully maintaining a lively sourdough starter and feel confident baking reliable loaves of bread. We're moving beyond the basics to focus on maximizing flavor, nutrition, and sustainability in your kitchen.
Throughout this demonstration-style class, gain a crucial understanding of sourdough discard — what it is, why it's valuable, and how to use it in creative recipes to reduce waste and enhance flavor. We’ll also discuss the nutritional and flavor benefits of whole grains, and share techniques for blending flours to incorporate them seamlessly into sourdough formulas. Recipes include Whole Grain Country Sourdough loaf featuring a blend of white and whole grain flours and a seeded topping, alongside easy discard recipes like Sourdough Discard Crackers, Overnight Sourdough Discard Pancakes and Brown Butter Chocolate Chip Cookies. A lively Q&A session, plus a light lunch from Laurel Run will also be included.
Saturday, February 28 | 10:00 AM – 12:30 PM
Demonstration Class, Taught by Guest Instructor Dena Fisher of Dena’s Table
Get ready for next-level sourdough with whole grains & discard recipes! We’re excited to welcome back Dena Fisher of Dena’s Table to teach this intermediate sourdough class specifically designed for bakers who are already successfully maintaining a lively sourdough starter and feel confident baking reliable loaves of bread. We're moving beyond the basics to focus on maximizing flavor, nutrition, and sustainability in your kitchen.
Throughout this demonstration-style class, gain a crucial understanding of sourdough discard — what it is, why it's valuable, and how to use it in creative recipes to reduce waste and enhance flavor. We’ll also discuss the nutritional and flavor benefits of whole grains, and share techniques for blending flours to incorporate them seamlessly into sourdough formulas. Recipes include Whole Grain Country Sourdough loaf featuring a blend of white and whole grain flours and a seeded topping, alongside easy discard recipes like Sourdough Discard Crackers, Overnight Sourdough Discard Pancakes and Brown Butter Chocolate Chip Cookies. A lively Q&A session, plus a light lunch from Laurel Run will also be included.
