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At the height of the pandemic, sourdough became a household staple. The process of creating a “starter” served as live entertainment for a few days. The whole family could pitch in and dream up a world of possibilities for the microbial being growing on the kitchen counter. Sharing a starter with neighbors was a fun way to socialize without being social. Sourdough was filling many gaps in the average home during a trying time.
Several years prior to quarantines and social distancing, a campaign called The Real Bread Campaign emerged with the goal of providing bread without any additives to households around the world. With sourdough being one of the healthiest, tastiest, and most versatile bread breeds created without additives, the campaign dubbed the month of September “Sourdough September”. Many shoppers love the long shelf-life of a store-bought loaf of bread, especially when you’re going through several loaves a week, but many of those are filled with preservatives and hidden sugars. For two slices of many shelved loaves of bread, you’ll get as much (if not more) sugar as a Reese’s peanut butter cup.
September also happens to be national whole grains month, so in honor of these monthly holidays, Yancey Cooperative Extension will be hosting a sourdough starter class on Thursday, September 22nd, from 1 p.m. to 3 p.m. Participants will gain knowledge about the benefits of whole grains and fermentation and will leave with their very own sourdough starter. For more information or to register for the class, contact Niki Maness at (828) 682-6186.