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- Sourdough Pita (VEG)
- Falafel Patties (V/GF)
- Sourdough Pie Dough (VEG)
- Cherry Pie (VEG)
- Sourdough Crackers (V)
- Artisan Rye Sourdough Loaf (V)
- Sourdough Hamburger Buns (VEG)
- Sourdough Cinnamon Rolls (VEG)
- Sourdough English Muffins (V)
Class Description
New for 2025! Empires rise and fall but the microscopic world marches on and produces flavor profiles unattainable in any other process. Chef Nate’s second delve into the symbiotic relationship between yeast and lactic/acetic acid-producing bacteria explores more ways to use the creature living in the back of your refrigerator. Recipes in this class will use commercial yeast to increase the speed with which we finish products in class but Chef Nate will explain how to “do it for real and not be impatient”.
In class, we will use our freshly made pita bread to enjoy a riff on the Egyptian/Middle Eastern Falafel. We will take portions of the remaining dishes home as well as the recipes, your own container of starter, and the way to keep your “creature” alive to recreate your own sourdough second dynasty.
*Please Note: Recipes may be altered based on the availability of products.