Join Molly for a two part sourdough boule workshop! This is an expansion of the single day sourdough workshop, and will include the science of gluten, how processing affects our food, fermentation tips, and two days of instruction (for proper rise and structure strengthening). We'll cover types of flour, ideal fermentation conditions, troubleshooting your dough, and various kneading techniques. You'll leave with more knowledge of dough and how to work with varying conditions.

You'll go home with a lovely loaf, as well as some fresh starter with care instructions.

Please wear closed-toed & close-heeded shoes, tie up long hair, and bring a water bottle & snack! All supplies will be provided.

Accessibility: This workshop includes extended periods of bending and standing. Please inform staff of any necessary accommodations.