In this hands-on class, we will discuss the history and health benefits of fermented batters and learn to make four different breads from around the world; idli, injera, dosa, and sourdough batter bread. Students will have opportunities to taste and sample each kind and explore the skills to make their own yummy international breads! All breads will be gluten and dairy free.
$44member; $48 nonmember. (Fee includes $6 materials charge.)