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.

Getting there

Contact classes@olympiafood.coop if you would like to carpool. Say if you can offer a ride or if you need a ride.  It’s about a 20-30 minute drive. Otherwise, we’ll see you there!

REGISTER HERE