Better Than Sliced Bread: Gluten-Free Sourdough BakingSaturday: Dickinson College Farm, South Middleton Township
Gluten-free diets are a growing trend, and this workshop will teach participants how to use time-tested sourdough bread-baking techniques to create naturally leavened breads that have complex taste, natural sponginess and excellent crust.
A variety of flours, such as teff, buckwheat and rice flour, will be used.
Class starts at 2 p.m.
For more information, click here.