Sourdoughs and SCOBYs

Bread Class


(Click on photos to see full size.)

To prepare for our fermentation lab in Soil to Plate I made three jars of Meadville starter for the two groups of students that make sourdough bread.  Other groups make yogurt, kimchi, sauerkraut, kombucha, and yeast bread.

3 starters

Here are the students kneading.

Student kneading









And their loaves.

ES230 loaves