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