BreadmakingSourdough BreadWhat is it: Sourdough is naturally leavened bread using wild yeast from the atmosphere with the help of a “starter.” Starters need to be fed.Basic Tools: Starter, glass jar, digital scale, bowls, banneton, lame, dutch ovenWhy Make It: Sourdough is a more easily-digestible version of bread. Many folks with gluten intolerances can eat sourdough because the fermentation process when the starter is rising breaks down problematic enzymes.ResourcesElaine BoddyWhole Grain Sourdough at HomeThe Sourdough WhispererInstagram: @Elaine_FoodBodAsh from Turner FarmOnline classesInstagram: @Turner.FarmHannah Dela CruzEveryday SourdoughYeast-BasedWhat is it: Bread leavened with yeast often purchased at a market. The process involves combine basic ingredients such as yeast, flour, water and salt. Basic Tools: yeast, digital scale, mixing bowls, loaf pans or breadmaking machineWhy Make It: Conventionally made breads sold at most supermarkets are loaded with preservatives and additives plus they are wrapped in packaging. Making bread at home (or hamburger/hot dog buns, rolls, etc.) eliminates these items.ResourcesKen ForkishFlour Water Salt YeastKombuchaWhat is it: A fermented beverage created by feeding a SCOBY (symbiotic culture of bacteria and yeast) with sugar and waterBasic Tools: non-reactive glass container, wooden spoons, scoby, sugar, flavorings (herbs, fruit, etc.), glass bottlesWhy Make It: Many folks believe kombucha aids in digestive health and gut support. By making your own kombucha, you can save on money, packaging and unwanted additives.ResourcesChad TurnerThe Joy of Home-Brewing KombuchaDairyButterMilk Source: Cream from Jersey cow has the highest fat content. Butter can also be made from goats and sheep.Basic Tools: Stand mixer or butter churnerWhy Make It: Control salt and flavor quantities, natural fats vs. trans-fats, avoid additives such as colorants, preservatives and flavoringsCheeseMilk Source: Dairy, sheep, goatBasic Tools: Heavy-bottom pots, strainers, slotted spoons, cheesecloth, milk thermometer, basket forms, rennet, cultures, calcium chloride (not needed in some soft cheeses)Why Make It: Cost savings, control colorants and addtiives (preservatives)Other dairy optionsButtermilk, ice cream, yogurt, coffee