This is an in-depth and hands-on workshop introducing you to the world of real sourdough baking: The magic of wild fermentation using flour, water, salt and time. Gaby will guide you step-by-step from making your own starter to successfully baking a range of sourdough breads, pizza bases and more during the day. A variety of grains (rye, spelt, barley, kamut, rice) will be introduced and used. Demonstrating a grain mill Gaby will highlight the health benefits of freshly milled flour. Participants will take home their freshly baked loaf of sourdough bread and a sourdough starter. Includes recipe and tastings.