We are back in Salt Lake City at the Food Nanny store and we CANT WAIT to bake bread with you again. Only this time, We can actually bake it right IN the store! Come join us Saturday, October, 26 at 6:30 pm (MST) in store (Space limited) or online for a full comprehensive all levels sourdough class where we will explain the ENTIRE process start to finish, plus discuss whole wheat Kamut and using your discard. All wrapped up into one class. PLUS everyone who registers, Whether you come in person or virtually, will receive access to the recording forever, along with some bonus modules will be toss in there so you can log in and watch it any time you want, for however long you need it. This is a one stop shop for everything you need to know about the master recipe and making sourdough using Kamut (all the strategies and teachings in this class will also work for those who are not using Kamut as well, so sign up and come watch regardless!)

A course devoted to all the sourdough recipes instead of bread! If you are looking to bake with sourdough, but haven’t quite dove into the bread process, this course and these recipes are for you. We will show you how to maintain your starter, and what to do with your sourdough discard! Plus a collection of some of our favourite discard recipes sure to be show stoppers. If you are a beginner or looking to expand your sourdough repertoire, we promise these won’t disappoint! In the following course you will find full video tutorials for every single entry as well as printable recipes to have on hand forever. One time purchase to have access to this course indefinitely.

This is a recording from the latest live class I offered in March. It has been over a year since I have offered this class and I am so excited to offer it again. This is the entire breakdown of my master recipe from start to finish Learn to feed your starter and make a leaven. I will demo how to mix the dough and exactly how your dough should look throughout the entire bulk fermentation. You will learn proper techniques for building structure and proper gluten development so you can be consistently successful with your sourdough bread! We will also discuss lamination and other tips and tricks I have learned over the years for making beautiful bread! The end of the class will include a full comprehensive Q&A (I do not leave until ALL questions have been answered). Plus the class is recording so even if you cannot be there live, you have access to it forever! Can't wait to have you in my kitchen!