Join Dr. Bill Schindler for a start to finish approach to baking hand-built, real, traditional long-fermented sourdough bread.
Long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread. Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven.

This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.