Attention Sourdough Bakers! This class is all about the discard, i.e. deliciously tangy and spongy bakes you can whip up in no time (especially compared to those sourdough loaves). Start overfeeding your starter and storing up some discard. As part of our Earth Week celebration, we’re learning how to use it up. This class will feature discard recipes that cover a variety of baking techniques. In addition to 3-4 bakes demonstrated in class, Chef Laura will share her arsenal of sourdough discard recipes and tips for adding a little discard to a whole range of savory and sweet dishes. You’ll learn tips for storing discard, what makes a discard recipe work, and the stage of discard best for different types of bakes. Come prepared to share your favorite discard recipes with the group as well.

Menu:

• Savory Pancakes with Shredded Vegetables and Shrimp or Tofu and Soy Dipping Sauce

• Mini Fruit Pies

• French Crepes

• Herb de Provence & Olive Oil Crackers

Vote for your picks.

You need Sourdough Discard for this class (at least 300 grams). A list of additional tools, ingredients and prep instruction will be sent at least 2 weeks in advance (or upon registration).

$29 per email address - your entire household can join.

All ages welcome and encouraged.

To register, complete the form below.