Baking Bread with Abagail – Gluten Free Sour Dough Bread

Description

Looking to step up your gluten free bread game? Come and learn all about gluten-free sourdough starters, the different gluten-free flours, possible additions and inclusions as well as different approaches to gluten-free baking and fermentation.

Bring a notepad + pen, a large freezer bag or plastic container (with lid) for the gluten-free ingredients you are taking home with you as well as a bread bag or large kitchen towel for your freshly baked gluten-free loaf. Kindly also bring a jar (with a lid) for the gluten-free starter you are taking home with you.

Important Information: As this class is held in a local high school kitchen, even though the bread will be gluten-free, it is not a gluten-free facility. As such, we don’t recommend you try it in class if you are celiac or gluten intolerant. The idea of the class is for you to gain the knowledge for you to make sourdough in your own gluten-free kitchen! 

Offering 1F24: Saturday, Dec 7 2024, 10:00am to 3:00pm, Credo Christian High School 21846 52 Ave Langley

Instructor Bio
After years of residing on the West Coast of Canada, our beloved instructor, Babette, has moved on to a new adventure! Our NEW instructor, Abagail comes personally recommended by Babette, and we look forward to her continuing to help our students achieve their sourdough goals!

Abagail Shirley resides in Murrayville and has always been local to Langley, British Columbia since 1999.  She has a diploma in Marketing Management from BCIT and has had a career in many fields including Finance, Sales, and Marketing.

Abagail has always found joy in the kitchen. Whether she is recipe testing or spending time with family, it was always her happy place. During a pause in her professional life to focus on her health, she began looking at creative outlets and found the art of sourdough bread. Though it seemed daunting at the beginning, she began her research and has now successfully taught hundreds of individuals throughout Canada. She focused on a simpler approach to sourdough, making this art more accessible and attainable to anyone wanting to begin their own journey!