In this two-part webinar series, you'll uncover the secrets behind turning simple ingredients—flour, water, and salt — into flavorful, crusty loaves, with the help of wild yeasts and bacteria! Led by Illinois Extension Educators, Jenna Smith and Nick Frillman, this series is designed for sourdough beginners eager to delve into the world of sourdough baking.

The first session will explore the history and science of sourdough fermentation, the use of local grain flour, and the creation and nurturing of a sourdough starter. The second session will include the fundamental steps of sourdough bread-making, including bulk fermenting and shaping. A video demonstration of part of the sourdough bread-making process will help you gain a better understanding.
Questions are encouraged, and a how-to-guide with recipes and helpful resources to continue your bread-making journey at home will be provided.

Dive into the long history and science of sourdough fermentation and learn how to make your very own starter with just two simple ingredients: flour and water.  We’ll discuss the benefits of using local grain flours, and we’ll walk you through the creation and maintenance of a sourdough starter. 

December 6 - Rise and Shine! Sourdough Bread Making Essentials
Why is sourdough bread so popular? Learn the benefits of sourdough and explore the fundamental steps to making your own sourdough bread. We’ll talk about gluten development, bulk fermenting and hydration. Plus, we’ll demonstrate proper shaping for the best oven rise that will impress your friends! 

You are welcome to attend either one or both sessions! You’ll receive all handouts and recordings from both, regardless of which ones you attend.