Wild Sourdough
contact Wild Sourdough

Hi Yoke

My bread is still coming out of the oven thick and fast. Since the hands on class there have been only successes. I would recommend that class to anyone who really wants to achieve a good result. I even tried my hand at making thin crackers from the pizza dough and topped it with oil, kelp and pink salt. The kids all ate from it and it got their stamp of approval. That is probably the most rewarding part of all. Looking forward to the thermo class next week

Kind regards, Carolyn (WA)

Note about my classes: All my classes are hands-on, as I truly believe that you learn more effectively by experiencing the whole process first hand...touching, feeling, smelling and making your own dough from scratch in class. All efforts are made to use only organic/bio-dynamic ingredients. If you have a specific allergy or dietary requirement, please let me know.