Join us for a 2-hour hands-on Sourdough Breadmaking Class hosted at the Schnucks Cooking School in Des Peres. Each participant will make a sourdough starter to take home, learn the stages and steps of baking sourdough bread, earn 1 CPEU, and enjoy a delicious soup, salad, and- you guessed it!- fresh sourdough bread.

Limited space- 28 registrants max!

Time: Feb 28th, 2026, 11am - 1pm

Place:  Schnucks Cooking School

12332 Manchester Rd

St Louis, MO 63131

Price: $35 for members / $45 for nonmembers

Reserve your spot HERE!

Title: From Starter to Slice: Applying Sourdough Bread-Making in Nutrition Practice

Description: This demo workshop equips registered dietitians with both the culinary and scientific foundations of sourdough bread-making. Participants will view each step of the process—from cultivating and maintaining a starter to mixing, shaping, and baking. The session will emphasize evidence-based nutrition implications of sourdough, including its effects on glycemic response, gut health, and nutrient bioavailability. Practical strategies for integrating sourdough into real-world contexts will also be explored. 

Learning Objectives: By the end of this session, participants will be able to:

1. Demonstrate the fundamental steps of sourdough starter maintenance, dough preparation, and baking.

2. Differentiate the nutritional properties of sourdough bread compared to conventional yeast-leavened bread.

3. Analyze current research on sourdough fermentation and its implications for glycemic control, digestion, and nutrient absorption.

4. Integrate sourdough bread-making into nutrition counseling, group education, and community programs as a tool to support dietary engagement and cultural relevance.