|Available in three formats:
Audio MP3 Download: $15
Audio Compact Disc: $15
Video of PowerPoints with Synchronized Audio Download: $18
Duration: 0 hrs 58 min
Art of Gluten-Free Sourdough Baking Creating a nutrient-dense, properly fermented Gluten-Free sourdough bread made from only pure food ingredients is possible!! Sharon will discuss and demonstrate the differences in technique between her Gluten-Free Sourdough Technique and traditional wheat and rye sourdough techniques. She will demonstrate how to create, maintain and work with gluten-free sourdough starters made with various flours. She will also demonstrate the simple techniques that make successful gluten-free sourdough breads and muffins. We will talk about the properties of gluten-free flours and what each contributes to the finished sourdough product.
Sharon A. Kane is the author of The Art of Gluten-Free Sourdough Baking. After mastering old fashioned 7-day Rye sourdough bread she learned she was gluten-intolerant. Trying to find a commercial bread that was made within the Weston A. Price parameters proved difficult. She wanted bread that used whole grain flours without commercial yeast, chemical leaveners, gums or sugars. She became determined to create gluten-free bread that was prepared and fermented according to Weston A. Price principles. After one year of much trial and error she succeeded with her first loaf. Five years later she has written this book and developed a video course to share her work. (http://artofgluten-freesourdoughbaking.com) Her articles have been published in Wise Traditions and Spirit of Change. Sharon is a piano teacher at an alternative school, a hands-on energy healer and teaches Gluten-Free Sourdough Baking Classes and Allergen-Friendly Traditional Cooking. She and her husband, Allen, have an organic garden in Eastern Massachusetts. They use overwinter cold frames and begin eating out of their garden in mid March. Sharon ferments anything from the garden at least once and has succeeded in fermenting vegetable parts that usually end up in the compost. Her other book, Lacto-Fermentation Through The Seasons, features 21 recipes that start with Spring Rhubarb, move through Summer Daylily Buds and on to the much-loved old standards of late summer and fall, cucumbers and sauerkraut. Visit her website at www.food-medicine.com