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 |
There are still openings remaining at this time.
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 warm bread, mini sourdough loaves to bake at home, 1890s Cripple Creek sourdough starter, 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