Natural Leavening Classes
page-template-default,page,page-id-51326,qode-core-1.0.1,ajax_fade,page_not_loaded,,brick-ver-1.3, vertical_menu_with_scroll,smooth_scroll,wpb-js-composer js-comp-ver-5.6,vc_responsive,stagtools


Learn to make bread like our ancestors did–using natural leavening and a whole grain flour! This Old World Naturally Leavened Bread requires only 4 ingredients to create its complex flavor and aroma: whole wheat flour, sea salt, water, and the natural leavening. The natural leavening is technically a sourdough starter–but the bread does not have to taste sour to receive many health benefits! The starter contains native yeast and good bacteria similar to yogurt and it can easily be stored with no refrigeration or “feedings” between uses. Speaking to health, many people with gluten intolerance or digestive issues can eat Naturally Leavened Bread! Come learn the science and history of natural leavening, how it impacts your health, and how to begin with easy naturally leavened pancakes and waffles. This is not just another cooking demonstration.  You will learn Hands-On how to go through the entire bread making process and take home your own 2lb. loaf.  Along with hands on training, everyone who attends the class will receive the following: hot samples of Old World Loaf Bread, a Dry Shelf-stable Natural Leaven Starter and instructions.

Instructors: Dr. Matthew McClean and Amy McClean, RD

CLASS SIZE IS LIMITED because of the hands on experience. Register early to reserve your spot.

Location: McClean Chiropractic Clinic.  385 N 500 W, Provo, UT.  801-373-1035

Date: Thursday September 22nd  7:00-9:00pm

Cost: $25 per person/ $15 for your spouse
Regular Price – $35 per person

Free radio broadcast: Listen to the 1 hour radio broadcast at the address below.  Learn some of the science and history of Naturally Leavened Bread pertaining to self sufficiency.
radio broadcast

See what people are saying about our class:

“My husband and I enrolled in Amy and Dr Matt McClean’s bread making class. It turned out to be a fun and informative date. For the past year and a half we had given up any yeasted breads or whole wheat products because of the negative affects on our digestive tracts and a yeast overgrowth in our bodies. We switched to eating the Dr Dough bread without any negative consequences. We love the taste and find that the bread agrees with out sensitive digestive tracts. We wanted to learn how to make the bread ourselves so we took the class. It was a good hands-on experience and we were able to start making our own pancakes, waffles and muffins immediately. Honestly, I didn’t enjoy pancakes or waffles in the past, but I LOVE them made with the natural leavening! We eat them regularly as a family. My teenager says they are “better than the old recipe”.  The starter is VERY easy to take care of and is always on hand. I am so grateful to Amy and Dr. Matt for sharing their knowledge about this delicious, healthful process!”  ~ Andrea V

One month later:  “My husband and I finally made our own batch of bread this weekend. It turned out SO yummy! It raised up fine in one afternoon and didn’t even have a sour taste. Thanks again for sharing your knowledge and experiences to bless our family.” ~ Andrea V