Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness. Want to learn all you need to know about Sourdough? We can help. Let Jennifer teach you all you need to know about keeping your sourdough growing. Class will meet on Dec 11, 6 pm and again on Dec 12th at 8 am. The sourdough needs to set overnight.