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Sourdough Start(er) to Finish

May 27, 2023, 1:00 pm - 3:00 pm

$45 – $48
This class can instruct gluten free and wheat bread lovers. Please indicate if GF is desired.
Enjoy a little biology and chemistry while experiencing a deeply artisan skill…how to start your own sourdough “mother” and then continue learning the full process of breadmaking using the starter. Our ancestors didn’t open a little envelope of yeast to make bread. They made it using their own cultures. This workshop with Chef Valerie Hanson focuses on making bread without commercial yeast. You can do this easily at home also. In this session, assemble the sourdough mother. Learn how to finish it in just a few minutes a day. AND, discover how to make a great loaf of artisan sourdough bread! Lots of tips and tricks here! Bring a mason jar or other container, and take home your newly born starter and a loaf of bread (as well as a new skill and recipe) home to enjoy.
To register, click the link below and scroll down on the website page to find the schedule of classes, or, call 231-740-4065, or email ICan@artcookery.com
$45.00
GF $48

Details

Date:
May 27, 2023
Time:
1:00 pm - 3:00 pm
Cost:
$45 – $48
Event Category:
Website:
https://artcookery.com/class-listing-main-page/baking/bread/sourdough-bread-starter-to-finish/

Venue

Art of Cookery
312 S. Division Street Whitehall, MI 49461 United States + Google Map
Phone:
2317404065
View Venue Website

Organizer

Chef Valerie Hanson
Phone:
2317404065
Email:
ICan@artcookery.com
View Organizer Website