Sourdough 101 Workshop
Are you ready to make a sourdough starter? If so, there are a few things you want to keep in mind.- Food safety is key! Make sure that you are handwashing and keeping your work space and tools clean.
- Use unchlorinated water. If your tap water is chlorinated, fill a glass with the amount you need and let it sit for at least 24 hours before using.
- Wash hands and utensils after handling raw flour. Raw (uncooked) flour could contain microorganisms such as E.Coli or Salmonella that could lead to food-borne illness.
- Your starter will need to be fed regularly. You need to properly care for a sourdough starter by discarding and feeding on a routine schedule in order for the microorganisms to grow and thrive.
Want to learn more? Register for the Sourdough 101 Workshop this September.
In this beginners class, we will discuss how sourdough works, wet and dry measuring skills, and how to make and care for a sourdough starter. Participants will get hands-on practice making a starter to take with them.
Class size is limited, so see the Eventbrite link here for more details and to register.
Registration ends September 9th, 2024 at 12 Noon.
