How would you like to bite into a nice crusty loaf of gluten-free sourdough bread? With a starter and ancient grain preparation techniques, you can make your own 100% whole grain bread using a variety of combinations of freshly sprouted (“green malt”) brown rice, buckwheat, teff, millet, sorghum, wild rice, amaranth, and quinoa. Come learn how to start a green malt brown rice starter from scratch, sprout grains, and make flatbread, tortillas, and, of course, bread! Join Lisa Nichols from the Brattleboro Food Cooperative at the VFFC Rotary Greenhouse at 5 pm, Monday, September 25th. Samples will be available for tasting. This class builds resilience: when we know how to make bread from any grain we can grow while nurturing our health, we are better prepared for the future.