Before you can dive into making sourdough bread at home, you need to have a thriving starter! Join local author, Cynthia Lair who will guide you through making and taking care of your very own starter. She’ll share the secret spelled out in her new book, Sourdough on the Rise, on why making whole grain breads with a starter can provide you with a super nourishing, highly digestible, palate-satisfying bread. In addition to detailed starter instructions, we’ll make Sourdough Flapjacks with butter and maple syrup and sample Danish Sourdough Seed Bread with cream cheese and lox.
What to Bring:
Cynthia Lair is the author of the cookbooks Feeding the Whole Family (Sasquatch Books, 2016) now in its 4th edition and Feeding the Young Athlete: Sports Nutrition Made Easy for Players, Parents and Coaches (Readers to Eaters, 2016). Her latest book, Sourdough on The Rise (Sasquatch Books) debuted October 2019. She has been on faculty for Bastyr University’s Department of Nutrition & Exercise Science since 1994 and is a founder of their B.S. in Nutrition & Culinary Arts program. Her 2012 TEDx Rainier talk titled “How to Cut an Onion , with over 50,000 views, epitomizes her philosophy on cooking. Ms. Lair presented at Dr. Andrew Weill’s annual Health & Nutrition Conference in Arizona in 2015 and 2017 and frequently teaches and lectures in the Seattle area. You can frequently find her performing improvisational theater at Unexpected Productions near Pike Place Market.