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.

Learn the Art of Sourdough with Fresh Milled Flour, Whole Wheat, and Ancient Grains! In this class, you’ll learn how to mill your own flour, prepare it properly for sourdough, choose the right wheat for different recipes, troubleshoot fresh flour fermentation issues, and use your fresh flour in delicious discard recipes. You’ll also receive a full PDF recipe booklet and lifetime access to the class recording! What: Live Zoom class on milling flour and baking sourdough with whole wheat and ancient grains *Includes lifetime access to the recording and PDF on a secure Teachable page When: June 7th, 2025 (Zoom link provided upon registration) Recording available within 48 hours Where: Live via Zoom *Recording hosted on Teachable (password-protected) How: Purchase the course to secure your spot — limited spaces available!