Come join us for part two of our exploration of the magic of bread baking! In early June we celebrated the traditional time of the wheat harvest in our Sourdough 101 workshop, and now Fikira Bakery and Jewish Farm School are inviting you and the bounty of summer into our doughy alchemy.
Sourdough bread naturally packs a punch. But wheat flour is just one of many ingredients that taste delicious fermented. Think of pickles, sushi ginger, and sauerkraut: all delicious ferments. Fikira Bakery uses raw vegetables, herbs, and flowers to boost nutrition, flavor and seasonality in whole grain sourdough. Come learn these 201 techniques, and break bread with us! Curiosity welcome 🙂
If you’d like to take starter home, please bring your own jar.
This workshop has a required $5 materials fee for each participant in addition to the suggested donation of $10-$20.
