Getting Started with Sourdough - Whole Wheat Sesame Seed Crackers

  • Sunday, January 20, 2019
  • 3:00 PM - 5:00 PM
  • BARN Kitchen Arts, Class Code KI012019CS
  • 4


To register and pay off-line, please call the registrar at (206) 842-4475 x216 or come into BARN.

Be sure to "Join Waitlist" if this class fills (there is no cost to do so) and we will notify you if a seat opens up or this class gets offered again.
Registration is closed

Join us with a Sourdough starter to kick off the new year.  Chris Stanley will demonstrate his technique and recipe for sourdough as well as lead the class in producing quick and delicious crackers for a healthy start to your year.  Sourdough is made using wild yeast but that’s not what gives the dough it’s flavor.  This distinctive flavor comes from two kinds of friendly bacteria (Lactobacillus & Acetobacillus) which grow along side the wild yeast and help ferment the sugars in the dough.

Chris Stanley is a fourth generation artist/craftsman who works in a variety of media. After working for many years as a professional model maker in both architectural and design fields, he went into education, teaching a wide variety of classes for the Art Institute of Seattle. 

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