Bring 10 of your friends and family for this special group bread making workshop. Perfect for birthdays, team builders, and family time! Fermentation has long been used to make breads more digestible. The fermentation process transforms the grains and increases the probiotics present in the bread. Not only is this practice prevalent in American and European baking, but fermentation is popular in South India as well, where rice and lentils are combined and fermented. In this class you will learn make fermented breads and doughs from around the world. First you will make sourdough bread from starter and organic whole grain wheat flour. Then you will learn how South Indians combine rice and lentils to make their own "fermented bread" which is gluten free, vegan, and a complete protein (also known as Dosa or Idly batter).