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Gluten-Free Sourdough with Helena del Pesco
September 19 @ 1:00 pm - 4:30 pm
Learn how easy, and delicious, it can be to make gluten-free sourdough bread at home.
From maintaining a starter to achieving oven spring and an open crumb, we will cover it all!
In this class you will:
- Learn how to make and maintain a gluten-free starter.
- Work with whole grains and pseudo grains such as rice, buckwheat, millet, and sorghum.
- Gain an understanding of the role of starch, protein and fiber in gluten-free baking.
- Learn to make the psyllium gel that replaces gluten without the use of gums.
- Mix, shape, and take away dough to bake at home.
- Learn how properly fermented and proofed gluten-free bread dough should look, feel, smell and taste.
- Bake and eat delicious gluten-free bread together!
Please note: this class is taught in a space that stores and sells large quantities of wheat flour, and flour is used regularly in the kitchen space, so this course is not celiac safe though the skills learned could be used for celiac-safe baking in your own home kitchen or bakery.
Instructor Bio
Helena del Pesco is a fermentation educator and clinical herbalist, specializing in gluten-free cooking and supporting clients with gastrointestinal and nervous system health. Before returning to the Bay Area, she was chef-owner of Larder, a restaurant in Baltimore, MD specializing in whole-food menus reflecting the bounty of the seasons from local farms, and featuring house-made tempeh, kombucha, fermented hot sauce, sauerkraut and other pickled vegetables. She learned to bake gluten-free bread, using freshly milled whole grains and pseudo grains, while living in Barcelona. It gives her great pleasure to bring this delicious sourdough into people’s lives through her teaching.
Categories: Baking Class, Beginner, Bread, No Experience Necessary