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Date :: Sunday May 17th, 12-3pm
Cost :: $50
In this workshop, we will cover the sourdough process from beginning to end:
Sourdough starter
Maintaining your starter
Choosing flour and grains
Basic sourdough boule recipe (and adaptations)
Shaping loaves
Baking and scoring loaves
Making sourdough fit your schedule
This workshop is appropriate for all levels, whether you're a sourdough newbie, have a starter and don't know what to do with it, or need some assistance troubleshooting your baking process.
The workshop will take place at Callywood Farms in Westminster, SC. You will receive sourdough starter to take home, a loaf to bake at home, a chance to work with dough and get your hands dirty, recipes, sourdough tastings, and more!
Amanda Moon Callahan has been baking sourdough bread for over 12 years. First as a nutritious alternative to store bought bread for her family and now she sells her loaves online at Clemson Area Food Exchange and several other local outlets. She is super passionate about sourdough and using ancient grains in baking.
Date :: Sunday May 17th, 12-3pm
Cost :: $50
In this workshop, we will cover the sourdough process from beginning to end:
Sourdough starter
Maintaining your starter
Choosing flour and grains
Basic sourdough boule recipe (and adaptations)
Shaping loaves
Baking and scoring loaves
Making sourdough fit your schedule
This workshop is appropriate for all levels, whether you're a sourdough newbie, have a starter and don't know what to do with it, or need some assistance troubleshooting your baking process.
The workshop will take place at Callywood Farms in Westminster, SC. You will receive sourdough starter to take home, a loaf to bake at home, a chance to work with dough and get your hands dirty, recipes, sourdough tastings, and more!
Amanda Moon Callahan has been baking sourdough bread for over 12 years. First as a nutritious alternative to store bought bread for her family and now she sells her loaves online at Clemson Area Food Exchange and several other local outlets. She is super passionate about sourdough and using ancient grains in baking.