Sunday, March 13, 3:00 pm
In this class we will learn to make sourdough bread and focaccia and also experiment with our dried herbs to make delicious and healthful teas. What could be better than a steaming cup of aromatic tea and freshly made bread on a cold, snowy day ? Every step of sourdough bread making from feeding the starter to mixing, proofing and shaping will be explored. Each participant will go home with sourdough starter and a loaf of sourdough bread. A vegetarian dinner will follow the 3-hour class. BYOB is welcome. Limited to 15 students. (Must show proof of vaccination to attend.)
Register
Bookings are no longer available for this event.