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Making whole grain sourdough bread means never discarding, never refrigerating and never measuring anything to make bread. Humans existed primarily on bread for 7.5 thousands years and this is the bread we’ll make. This bread is nutrient dense, easy to make and a practical approach to making sourdough bread. Bring your containers for free starter and discounts on fresh stone milled flour.
More about Jay Ryan:
I’ve had a lifelong journey in the food business, including restaurant owning and operating. Now I focus on demonstrating and cooking sustainable and traceable foods grown naturally. For the last 15 months I’ve been stone milling regional and seasonal grains into small-batch flour in Centralia.
Our Co-op Community Classes program has a long and exciting history; we've had a plethora of learning partners over the years, the Free School, GRUB, the Fertile Ground, and more. Many of our classes focus on basic kitchen skills, often paired with a solid education in a particular kind of food: hearty greens, fermented foods, international delicacies, pies, etc. We also feature classes on gardening, personal health, sustainable living, and social justice. Classes are geared towards beginners, with no assumption of prior knowledge, often packed with specific projects appealing to those with more experience.
At the heart of all of our programming is the spirit of generosity. Our classes are led by Olympia Food Co-op working members, staff and community members who want to share their excitement and knowledge with you. Consider sharing your expertise with your community through a Co-op Community Class. Our classrooms are a place to experiment, to explore, and to try something new in a supportive environment. They are a great place to network and meet others in your community who share your interests.
