Fermentation For Life with Sourdough

Fermentation For Life with Sourdough


Fermentation For Life with Sourdough


Sourdough, famous for its classic tang, is the traditional way to make all breads, donuts, bagels, pizza and cakes. With this skill, a whole breadbasket is at your disposal!

In this course you will:

  • Learn the basics! (e.g. how using a starter helps to reduce the gluten content of the grain.)
  • Find out how to use several types of starter: from ancestral, specialty, commercial, all the way to wild.
  • Look at several types of bread, pita and scones; plus gluten-free alternatives for bread and Ethiopian ingera.


For over 95% of our history of baking we have used sourdough. We only started using prepared yeast just over 100 years ago. Each region of the world has developed their own unique form of sourdough starters. In this class we are going to explore several of these from around the world. Sourdough takes on a regional flavor; as each starter containing very specific local yeasts and bacteria (native to that area). In turn this creates various flavors and textures of bread only available in that region. The famous “San Francisco Sourdough” is just one example.

Sourdough is much slower than yeast. The longer rising/soaking time necessary to raise the breads allows for the breakdown of some of the proteins (gluten in wheat) into amino acid pieces; making it easier to digest. This is why some people who have gluten sensitivity can tolerate sourdough wheat breads. This is not 100%, but I can easily say that 50% of my gluten sensitive patients can tolerate moderate amounts of sourdough products, even though they can’t eat normal breads. This also delivers more nutrients (especially B vitamins) and lowers the glycemic index of the bread. In this class we will work with several types of bread, pita and scones; plus gluten-free alternatives for bread and Ethiopian ingera.



  • Lesson 1: Introduction to Sourdough – Introduction to what sourdough is and a brief history.
  • Lesson 2: Why Sourdough? – There are many advantages to sourdough over yeasted bread. We will examine some of them in this lesson.
  • Lesson 3: Making a Starter – The key to sourdough is the starter. In this lesson we will explore different technique to produce a starter.
  • Lesson 4: Basic Sourdough – In this lesson we will start with the basics. By learning these you will be able to branch off into various creative ways of using sourdough.
  • Lesson 5: Sourdough Pitta – This very easy recipe will become a favorite. Making fresh tangy pitta in you own kitchen.
  • Lesson 6: Gluten-Free Wild Starters – Learn the basics of gluten-free starters and breads.
  • Lesson 7: Sourdough Ingera – This tangy Ethiopian dish made from teff can easily become a gluten-free favorite in your household.
  • Lesson 8: Ingera Sourdough – The continuation of the ingera recipe.



About your teachers:

Dr. Terry Willard: Hi there! I’m a Clin­i­cal Herbal­ist, prac­tic­ing in the city of Cal­gary Alberta since 1975. My PhD is in Health Sci­ences, and I research as a method of backing-up my present inter­ests. I have for­mu­lated thou­sands of prod­ucts for many of the top sup­ple­ment com­pa­nies in North Amer­ica, Japan and Europe.

I live on the East slope of the Rocky Moun­tains on Chi­ron Organic Herb Farm. This gives me plenty of oppor­tu­nity to work with the botan­i­cals, both as med­i­cines and as foods. I love cre­at­ing a sus­tain­able lifestyle from this environment. I travel exten­sively, working­ with local peo­ples to gath­er infor­ma­tion. This habit sat­isfies my deeply-rooted sense of adventure.

Cur­rently, I serve as the Pres­i­dent of the Alberta Asso­ci­a­tion of Herbal Prac­ti­tion­ers, past pres­i­dent of the Cana­dian Asso­ci­a­tion of Herbal Prac­ti­tion­ers, on the Cana­dian Coun­cil of Herbal­ist Asso­ci­a­tions and a pro­fes­sional mem­ber of the Amer­i­can Herbal­ist Guild. I serve on an elected three-year term for the Fed­eral Government’s NHP-PAC board to con­sult on prod­uct licens­ing by the government.

For over thirty-five years, I has been an active prac­ti­tioner and teacher, and the direc­tor of the Wild Rose Col­lege of Nat­ural Heal­ing. I am in the Cana­dian Health Food Association’s “Hall of Fame”, and am an author of twelve books. You’re invited to look at my book sec­tion; my lat­est book being: “Flower Essence: Emo­tional Alchemy and Spir­i­tual Evo­lu­tion”.

I don’t believe we are here to own, or con­quer Earth (Gaia). I feel we are a mar­riage between Mother Earth and the Human Spirit. I cel­e­brate that we are multi-dimensional Beings! Perhaps, we are but inter­fer­ence pat­terns between Earth and Human Spirit? Whether or not, there is noth­ing to take too seriously in this life.”

I look forward to seeing you on the inside of this and our other courses!

My college website is – www.wrc.net.


Malcolm Saunders: Creative Visionary of The Light Cellar, Malcolm Saunders is an Intuitive Chef who specializes in the Alchemy of Superfoods and Superherbs. He has an expertise and passion for creating, and teaching others how to make, many special energizing and healing creations, including raw chocolate, elixirs and fermented foods.

Malcolm’s desire is to inspire others to live and eat from a space of peace, sustainability, and consciousness by illuminating all aspects of the power of influence our food choices have on ourselves, other beings, and the planet we live on.

These and other classes are held in Calgary at the Light Cellar. For more information please visit: http://thelightcellar.ca.