This holiday season add some new recipes to your arsenal of baked goodies! Let them be healthy, digestible AND delicious. Learn to use your sourdough starter to transform conventional baking and pastries into more nutritious treats that still taste great. Cookies, pies, cakes and loaves can easily be made more bioavailable through fermentation! In this class you will sample a selection of treats and receive a demo on making a sourdough pie crust. Take home some new recipes, and learn how to convert old favorites.