Join us on a fermented adventure to India, Africa, and beyond as we explore making fermented breads. In this class we’ll talk about the history of these breads, fermentation and we can make breads more digestible, as well as learn to make them yourself. We will cover the making of dosa, injera, idli, and a gluten free sourdough bread. Come eat with us and learn to go home and do it yourself!
** This is a gluten, dairy, and nut free course **