Continuing on a bi-monthly basis, Noel Brohner from Slow Rise Pizza Co  will be holding a series of free online sourdough pizza classes aimed at teaching everyone from professionals to home bakers the science of sourdough. Every other Monday from 5:00-6:00pm PT, Noel will be inviting different special guests to help explain the growing science around sourdough: scientists, doctors, nutritionists, farmers, bakers, millers, brewers, authors, and more. This week, Noel will welcome back special guest Microbiologist Cameron Martino of Leaven Foods.

Have you ever wondered what microbial species are found in your starter and how they compare to others? Find more about what it will take to have your starter profiled for FREE by attending this class. Leaven, is a start-up company working to create more microbial options for bakers (read more here). Imagine making a sourdough with the ease and consistency of using your off-the-shelf cake, ADY, or IDY yeast. To turn this dream into a reality, they are exploring the microbes naturally found in starters and need your help! And now, you can contribute to the project by applying to send in your starter. 

In return, if your starter is chosen, you will receive a report about the species of Fungi and Bacteria found in your starter, how they compare to hundreds of other starters sampled, and some information about what makes your starter’s species so cool!

During class, we will explore some starters that we have already profiled, talk to the owners of the starters (Zack Hall from Clark Street Bakery and Jyan Isaac from Jyan Isaac Bread) and walk everyone through the process step-by-step. 

If you have a specific question about your sourdough microbes, come let us know! We will do our best, within the limits of science, to answer your questions.

Whether you come armed with questions or just want to listen and learn, all levels are welcome.

Registration will close ONE HOUR before event start time.

Register Now!

You will receive a unique Zoom Webinar link via email shortly before the webinar begins, as well as an email ticket and order confirmation as soon as you sign up.

*If you don’t already have an account, it’s quick, free and easy to register.  

Photo Credit: Rob Dunn Lab, NCSU