Wild Fermented Breads: Sourdough & Salt-Risen
| Dates: | February 9, 2026 |
|---|---|
| Meets: | M from 6:30 PM to 9:00 PM |
| Location: | Downtown Co-op Connections Building |
| Cost: | $79.00 |
Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.
Explore two heritage bread traditions with Genevieve Bardwell, the nation's leading salt-rising expert and owner of West Virginia's Rising Creek Bakery. Learn the secrets of sourdough, which uses wild yeast, and salt-rising bread—an Appalachian invention from the 1700s that uses wild bacteria instead. See how a master kneads dough to create the perfect texture, tricks for crispy crusts, and the three-stage salt-rising process. Leave with 1890s Cripple Creek sourdough starter, mini sourdough loaves to bake at home, mini salt rising bread loaves, and recipes. Demonstration.
Notes:
All cooking classes provide tastings of dishes prepared in class.
| Fee: | $79.00 |
|---|---|
| Hours: | 2.50 |
Fee Breakdown
| Category | Description | Amount |
|---|---|---|
| Course Fee (Basic) | Registration Fee | $ 79.00 |
| Optional Fee | Kids College Scholarship 5 | $ 5.00 |
| Optional Fee | Kids College Scholarship 10 | $ 10.00 |
| Optional Fee | Kids College Scholarship 25 | $ 25.00 |
Downtown Co-op Connections Building
405 E. Holly St. Bellingham WA 98225Genevieve Bardwell