An event every week that begins at 10:30am on Friday, repeating until Saturday Dec 22
Join Pastry Chef Dylan Smith at South Pond Farms to learn about and experience traditional bread-making using heritage grains, stone ground flour, and natural leavening. Dylan uses his own 18-year-old sourdough “mother” starter for all his artisanal loaves. He is a sourdough expert. Make flatbread, sourdough loaf, and a sourdough starter.
Get your hands in dough! You will leave with a solid foundation of how to bake bread from scratch, a recipe, a loaf of bread, flatbread and your own sourdough culture. A light lunch and refreshments will be provided.