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, kamut, barley, rice) will be introduced and used. Demonstrating a grain mill Gaby will highlight the health benefits of freshly milled flour. Participants will take recipes, a sourdough starter and samples of their breads made on the day home. Includes making a gluten-free sourdough.