August 25th: DVD Redeeming Bread: How to Make Einkorn Sourdough

by Min Kim


DVD begins at 6:30 PM


Market of Choice
67 West 29th Ave
Eugene, OR 97405
(Upstairs in the Community Room)


Free.  Donations encouraged.


Learn how to hand-craft sourdough bread that has been fermented for forty-two hours. This bread is not overly sour and has a light and airy texture. This is a no-knead technique that anyone can do at home to produce beautiful artisan bread.

Min Kim
has been a domestic engineer for the past twenty-two years.  Upon learning about traditional foods and the Weston A. Price Foundation five years ago, she pledged to her family that food would taste better than what they were used to.  This led her to learn and perfect a sourdough bread technique that not only is nourishing and kind to the body, but also is flavorful without being overly sour, and has a light and airy texture.  She now provides real sourdough bread to local families and also teaches classes on how to make this bread at home.

Want to see the DVD, but can’t attend? 

Purchase your own copy from Fleetwood Onsite Recording:

There is also an Einkorn presentation by Carla Bartolucci.

View all Wise Traditions recordings available for purchase and download at Fleetwood:

Books – The Art of Gluten-Free Sourdough Baking

The Art of Gluten-Free Sourdough Baking books are now in!  At our May Popcorn Review, we showed the DVD presentation, and after the movie we decided to buy the author’s book.

If you pre-paid for a book, please arrange to come to one of our events to pick it up.  If you would like to buy a copy, we have about 5 left!

Book: The Art of Gluten-Free Sourdough Baking by Sharon Kane

Cost: $29 (while supplies last)

Pick up a copy at one of our events!

Sharon Kane’s websites and articles:

We also received a personal invitation from Sharon Kane to join her bread group and newsletter:

Hi Lisa,

I deeply thank you for spreading my word. Please email me if you have questions about anything. Please invite your chapter members who purchase my book to contact me with their email so I can add them to my bread group list and newsletter if they so desire.

Many thanks again,

Sharon spoke at the Wise Traditions Conference in November.  I wrote a little about it here: Wise Traditions 2011 (Lisa) Friday

May 18th: Art of Gluten Free Sourdough Baking

Art of Gluten-Free Sourdough Baking
by Sharon A Kane
A Presentation from Wise Traditions 2011, 12th Annual Conference

Friday, May 18th, 2012
DVD begins at 6:30 PM
Please come early.

Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

I can still remember the amazing smell as I entered the room to listen to Sharon A. Kane, for her talk on gluten free sourdough bread. GLUTEN FREE SOURDOUGH BREAD! The voice in my head screamed! No more guilt and sore knees? The only thing that knocks me off my gluten free wagon is the come hither sirens call, of great sourdough bread slathered with butter! Could Gluten free sourdough be true? I sure hoped so! Sharon takes on the challenge of “it can’t be done” and succeeds.

I sprung for her book. Her talk is full of helpful tips for success and audience Q&A .Highly recommended and inspirational for those trying to go gluten free.

– Reviewed by Claudia

The Art of Gluten-Free Sourdough Baking

Creating a nutrient-dense, properly fermented Gluten-Free sourdough bread made from only pure food ingredients is possible!! Sharon will discuss the differences in technique between her Gluten-Free Sourdough Technique and traditional wheat and rye sourdough techniques. She will discuss how to create, maintain and work with gluten-free sourdough starters made with various flours. She will also demonstrate the simple techniques that make successful gluten-free sourdough breads and muffins. We will talk about the properties of gluten-free flours and what each contributes to the finished sourdough product.

Sharon A. Kane is the author of The Art of Gluten-Free Sourdough Baking. After mastering old fashioned 7-day Rye sourdough bread she learned she was gluten-intolerant. Trying to find a commercial bread that was made within the Weston A. Price parameters proved difficult. She wanted bread that used whole grain flours without commercial yeast, chemical leaveners, gums or sugars. She became determined to create gluten-free bread that was prepared and fermented according to Weston A. Price principles. After one year of much trial and error she succeeded with her first loaf. Five years later she has written this book and developed a video course to share her work.  Her articles have been published in Wise Traditions and Spirit of Change. Sharon is a piano teacher at an alternative school, a hands-on energy healer and teaches Gluten-Free Sourdough Baking Classes and Allergen-Friendly Traditional Cooking. She and her husband, Allen, have an organic garden in Eastern Massachusetts. They use overwinter cold frames and begin eating out of their garden in mid March. Sharon ferments anything from the garden at least once and has succeeded in fermenting vegetable parts that usually end up in the compost. Her other book, Lacto-Fermentation Through The Seasons, features 21 recipes that start with Spring Rhubarb, move through Summer Daylily Buds and on to the much-loved old standards of late summer and fall, cucumbers and sauerkraut. Visit her website

Please RSVP if you think you will be attending(email Lisa at: or post a comment in the comments section below). If your plans change, always feel free to just show up.

Suggested donation of $4-10 per person
(Or please volunteer to help the Eugene Chapter).

Sharon Kane’s websites and articles:

More Information About Grains:
Proper preparation of grains, nuts, seeds and legumes is one of the principles of the Weston A. Price Foundation Principles of Healthy Diets.  You may also want to check out these articles on the proper preparation of grains:

If this is your first time attending our Popcorn Review:
Please see our Notes On Popcorn Reviews for more information.

Wise Traditions 2011 (Lisa) Friday


Wise Traditions 2011, the 12th Annual, Weston A. Price Foundation Conference.  November 11th to 14th, 2011.  The theme of this conference was “Mythbusters”.

Visit Sponsors

Oatmeal Bar Breakfast

The conference began on Friday with an “Oatmeal Bar”.  Breakfast was not included in the conference registration fee but was provided as a fundraiser for the Farm to Consumer Legal Defense Fund.  I know from experience that I don’t do well with oatmeal for breakfast, even when it is properly prepared.  So I bought two boiled free-range eggs and the sausage and biscuits.   There were also blueberries, crispy nuts, butter, and cream for the oatmeal, and tea, kefir, local grass-fed milk, fruit and other items for sale.


The conference was broken into several “tracks” that were all running at the same time.  This made choosing which one to attend difficult.  On Friday the tracks were:

Part 1, 2, & 3 by Sally Fallon Morell
Part 1, 2, & 3 by Dr. Natasha Campbell-McBride
Part 1, 2, & 3  by Stephanie Seneff, PhD
Part 1 – The Biodynamic Preps by Hugh Lovell
Part 2 – Biodynamic Bovine Care by Michael Schmidt
Part 3 – Biodynamic and Practical Bee Care by Christy Hemenway
Part 1 – Traditional Cooking by Tara Rayburn
Part 2 – Broth Based Soups and Stews by Jessica Prentice
Part 3 – Gluten-Free Sourdough by Sharon Kane

During the first session I was so excited about being at the conference, that I found I couldn’t sit still to listen to any one speaker, so wandered the sponsor’s tables and peeked in on all the talks.

Traditional Diets by Sally Fallon Morell

Sally’s six-hour presentation is well worth attending.  You owe it to your self to see it at least once.  We have shown a version of this presentation at our Popcorn Review DVD showings, and will show it again sometime in the future.

Gut And Psychology Syndrome (GAPS) by Natasha Campbell-McBride, MD, HMC, CCH

Gut & Psychology Syndrome - Natasha Campbell-McBride, MD

When I attended my first Wise Traditions conference in 2007, hearing Dr. Natasha speak was the highlight of my trip.   The basis of her talk is that the brain is intimately connected to what is going on in the gut, and that healing the digestive system can clear up many so-called psychiatric or neurological (and physical) disorders. We have shown her presentations at our Popcorn Review in the past, and will probably show this presentation, as  I understand that there was new information presented that was not available a couple years ago.

Nutrition and Metabolism by Stephanie Seneff, PhD

Nutrition and Metabolism - Stephanie Seneff, PhD

Stephanie’s presentations are very in-depth and interesting.   We have shown two of Stephanie’s presentations at our Popcorn Review.  She makes a clear biological case for needing such nutrients as cholesterol, fat and sulfur in the diet.

Biodynamic Preps - Hugh Lovell

Farming Track

This year I didn’t stay in any of the Farming track presentations.  In 2009 I spent most of one day in the farming track.  I find the farming tracks very interesting even though I am not a farmer.  I like to know what good farmers are doing, and what I, as a consumer of farm products should be looking for.  I would love to show some of the DVDs from this track to local farmers and consumers.

I mostly attended the Food Preparation track.


Friday Lunch

Friday Lunch featured some very interesting coconut wraps, cheese, veggies, salsa, chicken and baked apples for desert.

View the conference menu.

Broth Based Soups and Stews

Broth Based Soups and Stews - Jessica Prentice

After lunch I attended Broth Based Soups and Stews.  Jessica Prentice, owner of Three Stone Hearth in California and author of Full Moon Feast, is a wonderful speaker.  She has a great way of grouping together different recipes so that you can see the patterns behind them.  In this presentation she talked about how traditional cultures all over the world used similar techniques to make soups and stews.  She gave examples of recipes that fell into different categories of cooking techniques.  This gave us the opportunity to look at recipes that we decide to make not simply as instructions to follow, but allows us to see the pattern it fits into, and this gives us flexibility to modify the recipe.

Gluten-Free Sourdough

Gluten -Free Sourdough - Sharon Kane

For the third session of the day I continued with the food preparation track and attended Gluten-Free Sourdough. Sharon Kane described her experience of learning to make traditional sourdough breads only to discover that she was severely gluten intolerant.  She was told on all the sourdough-making sites that gluten-free sourdough was not possible.  Through her own perseverance she discovered the process needed to work with gluten-free grains and seeds.  She uses kefir (?) to start each batch in order to get the fermentation process going quickly enough to work with these alternative grains.  She does not keep a sourdough starter going at all times, but instead usually starts each batch with fresh starter.

Gluten -Free Sourdough - Sharon Kane

At the end of the session Sharon Kane gave us all samples of her Teff-Carob bread.  Yummy!  She had helpers toasting pieces in the back of the room and the smell was simply wonderful.

I bought her book and hope to be able to teach these recipes sometime in the future.

Friday Dinner

Friday Dinner

Pork sausages, pulled pork, baked beans, garlic sauerkraut, potato chips fried lard, bread and lots of butter.  For a sweet treat there was watermelon slices drizzled with balsamic vinegar.  The sausages were a little too dry by the time I got any, but otherwise fairly good food.  I thought the balsamic vinegar on watermelon was a strange combination, but it was nice.

The meals are all eaten at large round tables that hold at least I had a lovely conversation with someone I met at the table.  She said she was going to blog about it.  I took a picture of her “butter with a little bread”.

We WAPFers like our butter! This was my neighbor's bread & butter

Evening Activities

Sally said that at previous events they used to wonder what people wanted to do in the evening, and tried organizing social events.  When conference reviews came back, they found that what attendees wanted was more education!

So in the evening we had the choice of five more activities:

Radical Medicine: “Removing the Obstacles to Cure” by Louisa Williams
Film: The Greater Good by Leslie (Bradshaw) Manooklan
Obesity Myths by Ben Pratt
Cod Liver Oil by David Wetzel
Real Food – Bloggers Panel

Cod Liver Oil

The History of Cod Liver Oil - David Wetzel

I attended the presentation on Cod Liver Oil.  David Wetzel is the owner of Green Pasture, the first cod liver oil bottler in modern times to make cod liver oil through the original technique of fermentation.

His presentation covered the history of cod liver oil including many photos of original packaging and advertisements for cod liver oil.  He outlined the change that occurred when industrial processes of refining, bleaching, deodorizing the oil took over the market.  Instead of the advertising focusing on the health benefits of cod liver oil (that were well known at that time) they focused on the tastelessness of the product.  They claimed how easy it would be to get your children to take it.  They didn’t seem to know or maybe care, that the tasteless product lost most of its nutritional value.

I thought it was a great talk.  Unfortunately this presentation was not recorded.  I spoke to David Wetzel after his talk and found out that he is willing to come to Eugene (from Nebraska) to give this presentation to us if we have 25 people who are interested in hearing it.  Please let me know if you would be interested in hearing this talk.

Traveling Light

This was the first year I attended the conference without my son along.  He went to his first conference in Virginia, when he was just barely two, and slept through most of it in a carrier on my chest.  He is six now, and had a great time spending the weekend with his grandparents, aunt and cousin.  The conference provides childcare and activities for children for a reasonable extra fee.  My son did fine in childcare,  but  I enjoyed “traveling light” this time.

Stay tuned to the Eugene Chapter Newsletters for more highlights from the Wise Traditions 2011 conference.

Wise Traditions 2012

It is not too early to start planning to attend the 2012 conference, which will be in California!  Several of us from Eugene will be attending, and I am sure there will be opportunities to carpool, caravan, travel by air, or share rooms together.

Foundations of Health – Class 4 – Healthy Grains

Is Gluten the real “Bad Guy” or is it phytates?  Anti-nutrients found in all grains, nuts, seeds and legumes can wreak havoc on your digestive tract and de-mineralize bones; yet popular nutritional advice ignores this problem.    Here in the Willamette Valley, there is a growing movement to grow more local grains and beans, but how do we safely consume them?  Come learn how important this is to your health and the health of your family.

We will be sampling and showing how to make:

  • Traditional Sourdough bread
  • English Muffins
  • Yogurt Dough for pastries
  • Breakfast cereals
  • Crispy nuts
  • Nut milks
  • and more…

For those that are gluten-free we are including an awesome seed crackers, grain free brownies and cheesecake recipe. O’boy, what a treat!

Class #4 ~ Healthy Grains
October 29th, 1 to 5pm
$35 (1 class)

Pre-Register Now: Classes will be $45 each at the door.

Tamarack Wellness Center
3575 Donald St, Eugene, OR 97405

We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale.

For more information contact:

Victoria Schneider
(Please do not call Tamarack for information about the program.)