Contact us directly if you have a small group to schedule; alternative dates may still be available: (410) 443-0025
3 nights lodging, meals, tastings, instruction, loom usage, yarn supplies, & ingredients included.
Activities: Sourdough starter making - Sourdough baking - Butter making - Learn to use a loom & create a tea towel to wrap your freshly baked bread - Taste and talk about fermentation processes with our local Kombucha brewer - Meals with local Wine, Beer, and Spirits - Fresh, seasonal local meals with producers/instructors.
In this Extended weekend workshop: We will introduce you to the basic principles of how to prepare naturally leavened dough and to bake a classic country sourdough loaf.
Step-by-step, we will take you through the 36 hours of preparing the leaven from a mature sourdough starter, of mixing and kneading the dough, of folding, proofing, shaping and ultimately baking the loaf.
Along the way, we will discuss different types of flour, benefits of fermented foods, techniques of mixing and folding, tools and resources, and you will be able to assemble your very own sourdough starter kit to take home with you.
While dough and loaves will take their time to rest, we will have some additional activities planned for you.
Throughout this extended weekend, there will be plenty of time to responsibly socialize, taste, and prepare some treats on the side.
Enhancing your journey with us & our heritage fermentation and brewing theme: Meals will include local guest makers and tastings.
Contact us directly if you have a small group to schedule; alternative dates may still be available: (410) 443-0025
3 nights lodging, meals, tastings, instruction, loom usage, yarn supplies, & ingredients included.
Activities: Sourdough starter making - Sourdough baking - Butter making - Learn to use a loom & create a tea towel to wrap your freshly baked bread - Taste and talk about fermentation processes with our local Kombucha brewer - Meals with local Wine, Beer, and Spirits - Fresh, seasonal local meals with producers/instructors.
In this Extended weekend workshop: We will introduce you to the basic principles of how to prepare naturally leavened dough and to bake a classic country sourdough loaf.
Step-by-step, we will take you through the 36 hours of preparing the leaven from a mature sourdough starter, of mixing and kneading the dough, of folding, proofing, shaping and ultimately baking the loaf.
Along the way, we will discuss different types of flour, benefits of fermented foods, techniques of mixing and folding, tools and resources, and you will be able to assemble your very own sourdough starter kit to take home with you.
While dough and loaves will take their time to rest, we will have some additional activities planned for you.
Throughout this extended weekend, there will be plenty of time to responsibly socialize, taste, and prepare some treats on the side.
Enhancing your journey with us & our heritage fermentation and brewing theme: Meals will include local guest makers and tastings.
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