Join Sue Shay for a 6 hour class in sourdough starter creation and maintenance for different flavor outcomes.  The class will be held January 11, 2020 from 11 am to 5 pm in Weigand Hall on the Oregon State campus and will be taught by Dr. Andrew Ross.  The cost for the class is $100 and we will be providing a charcuterie board and Bluebird Hill wine to enjoy during class. 

Dr. Andrew Ross Bio:

Andrew Ross is a baker, scientist, and teacher who roams the world encouraging people to eat their whole-grains. He has been a Professor in the Crop and Soil Science Department at Oregon State University for 18 years where he is the grain-quality specialist for the Wheat and Barley Breeding programs. He also teaches classes in food chemistry and cereal science in the Food Science Program. He has studied grains and their functions in foods in Australia, Denmark, and the USA.