Beyond the loaf: Sourdough from start to finish, Everything from its life cycles to its uses. (May 8)
Explore the full life of a sourdough starter, from young and active to mature and discard-friendly. In this class, you’ll learn how to care for your starter and use it in a range of recipes including breads, pancakes, crackers, and more. We’ll discuss fermentation timing, hydration levels, and how sourdough can be part of a sustainable, flavor-rich kitchen.
Menu:
Sourdough discard crackers with whipped feta and fermented hot honey
Shaved asparagus salad with lemony sourdough breadcrumbs and soft
herbs
Sourdough focaccia with spring vegetable stew (peas, leeks, green garlic, mushrooms)
Everyone will leave with a sourdough started and instructions to care for it with various suggestions as to how to use it as covered in the class itself.
Appetizers, wine and Chef’s choice dessert included.
***Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable and cannot be transferred to another class!
Explore the full life of a sourdough starter, from young and active to mature and discard-friendly. In this class, you’ll learn how to care for your starter and use it in a range of recipes including breads, pancakes, crackers, and more. We’ll discuss fermentation timing, hydration levels, and how sourdough can be part of a sustainable, flavor-rich kitchen.
Menu:
Sourdough discard crackers with whipped feta and fermented hot honey
Shaved asparagus salad with lemony sourdough breadcrumbs and soft
herbs
Sourdough focaccia with spring vegetable stew (peas, leeks, green garlic, mushrooms)
Everyone will leave with a sourdough started and instructions to care for it with various suggestions as to how to use it as covered in the class itself.
Appetizers, wine and Chef’s choice dessert included.
***Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable and cannot be transferred to another class!
Explore the full life of a sourdough starter, from young and active to mature and discard-friendly. In this class, you’ll learn how to care for your starter and use it in a range of recipes including breads, pancakes, crackers, and more. We’ll discuss fermentation timing, hydration levels, and how sourdough can be part of a sustainable, flavor-rich kitchen.
Menu:
Sourdough discard crackers with whipped feta and fermented hot honey
Shaved asparagus salad with lemony sourdough breadcrumbs and soft
herbs
Sourdough focaccia with spring vegetable stew (peas, leeks, green garlic, mushrooms)
Everyone will leave with a sourdough started and instructions to care for it with various suggestions as to how to use it as covered in the class itself.
Appetizers, wine and Chef’s choice dessert included.
***Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable and cannot be transferred to another class!