| Where | Online class (recording will be available) |
| When | Sunday March 19, 2023 from 1-3:30pm Eastern Time (10am - 12:30pm Pacific) |
| Cost per Kitchen | $45 |
| Instructor | Heike Meyer |
Do you want to integrate more sourdough baking into your diet, but also like to bake with plant-based and gluten-free ingredients? If you are curious to learn how to make great-tasting breads & cakes from alternative grains, plant mylks, and healthy nuts, join us for this class. Together we explore the possibilities of baking with vegan & gluten-free ingredients and learn how you can easily integrate them into your home baking.
We are taking examples of a classic cake to veganize it in a way that's not only delicious but also healthy (who needs additives, fillers and loads of refined sugar?).
Then diving into the craft of bread baking, exploring the possibilities (and limits) of alternative grains. But the secret ingredient will be your sourdough starter, which brings in a new level of flavor, fun and health benefits. Through this course you will gain a much better understanding of baking with natural yeasts while we discuss how to create your own starter from scratch and keep it happy for future baking.
Vegan, gluten-free baking is exciting, healthy and fun - we hope you can join in and bake with us.
Recipes and ingredients will be shared beforehand and you will be able to work on the featured bread recipe with us if you like - or just watch the class live and get all your questions answered while preparing for a home bake at your leisure.
This is a personalized online session of learning, baking and tasting in a small, intimate class setting (max 25 participants) with an opportunity for Q&A's and after-class support by Heike Meyer.
Online classes are non refundable but all classes will be recorded and made available within 24 hours after class date so you can watch the recording at your leisure.