Learn how to make delicious whole grain sourdough breads with recipes designed for home cooks in a special one-day-only demo “Sourdough on the Rise” by Cynthia Lair.

The class will be held in the Bainbridge Performing Arts lobby from 5 to 6 p.m. Sunday, Nov. 2.

Fermented breads are remarkable for their digestibility, health-giving properties, and depth of flavor. With detailed instructions on how to create your own unique starter, recipes for 12 high-fiber whole-grain breads, and another two dozen recipes to accompany them, you’ll be able to bake bread the way it was originally done, using basic kitchen equipment, time, and lively ingredients.

Slather a buttermilk biscuit with homemade crème fraîche butter with sea salt or enjoy naan with Indian spinach with fried paneer.

In the morning, whip up yogurt flapjacks served with lemon-blackberry sauce or take an orange, pecan, and fig loaf and make “figgy French toast.”

Familiar to Bainbridge audiences as a longstanding member of The EDGE Improv, Lair is a faculty member at Bastyr University’s Department of Nutrition and Exercise Science and is the founder of their Nutrition & Culinary Arts program. She is the author of “Feeding the Young Athlete: Sports Nutrition Made Easy for Players, Parents and Coaches” and “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents.”

Her latest, “Sourdough on the Rise – How to Confidently Make Whole Grain Sourdough Breads at Home” is on sale now.

Visit www.bainbridgeperformingarts.org to learn more.