Join Luca Ponti on a deep dive into making sourdough at home. Learn how to grow and care for your very own sourdough starter, gain tips on how to handle dough, and the best techniques for developing a perfect crust. We'll also be joined by Cindy Anderson, the founder of Manny’s Choice Flour. Cindy began importing her flour from Italy after discovering that it didn't trigger her gluten intolerance, unlike many American flours. Manny’s Choice Flour stands out because it’s free from bleaching, enrichment, bromation, additives, and preservatives. It’s also grown without the use of glyphosate or GMOs. You can learn more about the story behind Manny’s Choice Flour here.
What to expect:
You will mix, shape, score and bake sourdough.
Learn how to feed and care for your very own sourdough starter.
Class comes with a 2lb bag of Manny’s Flour to use in your next baking project.
You’ll leave the class with recipes, tools, and tips to be an expert home sourdough baker.
About our Instructor:
San Francisco native who has lived in Oregon since 2010, Luca Ponti has been helping in the kitchen since he could talk. He started cooking professionally at Veritable Quandary, a quintessential Portland restaurant, where he developed his skills ranging from osso buco to pastry. He later became Lead Baker and Kitchen Manager at Sweedeedee in North Portland. where he became known for his exuberant energy, creativity, and the best pie in the state of Oregon, according to People Magazine. He is now the owner & creator ofSquirrelmealsPDX: an at-home, private chef experience.