We love sourdough. We use our starter several times a week, for breads but also other sourdough treats like pancakes and cookies. We've basically converted all our baking to sourdough now, because we love the process, the flavours, the forgiving nature of timing when baking with sourdough, and most importantly the fact that the baked goods are more healthful and digestable for us. Here are some photos from our recent sourdough class. And a spring wood-fired cob oven baking class is coming up in May, for those of you who wish to learn to bake with FIRE!