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Friday, March 6 • 11:35am - 12:30pm

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It's messy, it's time-consuming, but oh so worth it! Join Nikki Wiart in learning the 1,2,3 of sourdough – from growing and milling a Canadian heritage grain, to developing your starter, and finally, mixing it all together to end up with delicious, chewy, nutritious bread! She'll explain the benefits of Red Fife flour, of using sourdough starter instead of yeast, of what the "sourdough" breads at the store aren't telling you, and of managing your time so you, too, can bake it at home. You'll come away with a booklet of information (including a step-by-step recipe), a jar of starter and a 750ml bag of fresh-milled Red Fife flour. 


Friday March 6, 2020 11:35am - 12:30pm PST
Room 223

Attendees (4)