Price & Details: $75 Includes Materials. Children under 12 can attend free with parent
Instructor: Karen Hirsch, Apron Strings Community Bake Shop
Take Home: Sourdough starter, recipe and guide, a dough scraper, and ready-for-the oven dough
Bring: Please bring a metal or glass bowl to transport home afterwards. If you have a long drive, you may also wish to bring a cooler in which to carry the dough.
Reservation Information : Spaces are limited, register online via EventBrite SOLD OUT
Sign up for the NOV 12th Class – Spaces are limited!
Questions: Email email@example.com Text/Call 626-765-5704
Sourdough Bread Making Workshop Using Wild Yeast
Sourdough bread making is an ancient craft that is simple to learn. Join Karen Hirsch, owner of Apron Strings Community Bake Shop, at this hands-on workshop and learn how to make wild-yeast sourdough breads. You’ll learn and practice each stage of baking a naturally leavened organic loaf, from caring for a starter through shaping and baking. During our time together, we’ll enjoy warm, fresh bread, stories and Karen will share some of the science behind this miraculous daily loaf.
TAKE HOME: You’ll leave with your own sourdough starter, recipe and guide, a dough scraper, and your own ready-for-the oven dough.
BRING: Please bring a metal or glass bowl to transport home afterwards. If you have a long drive, you may also wish to bring a cooler in which to carry the dough.
Instructor Bio: Karen is the owner of Apron Strings Community Bake Shop, a cottage food bakery in northwest Pasadena dedicated to the spirit of countless generations of grandmothers who showed love by filling their tables with fresh baked breads and cookies. Karen developed her passion for organic, wholesome baked goods during her time training new teachers at a Los Angeles non-profit organization and began Apron Strings at the same time, supplying local cafes with fresh cookies and cakes. With a background in dance, theatre, and middle school education, Karen believes storytelling and humor are essential ingredients for everything from cakes to classrooms. The elemental aspect of sourdough baking (just flour, water, and salt) has been an exciting journey into history, science, and community, and Karen loves sharing the knowledge and techniques that are part of this most basic of foods.
Cancellation Policy: We understand your plans might change. With that in mind, we have a very simple cancellation policy: regardless of whether you made your registration online or by phone, we will give you credit toward a future program if you cancel at least 24 hours ahead of an event. Credit must be redeemed within 90 days of issue. We cannot give refunds or credits if cancelled with less than 24-hours’ notice or in the event of a no-show. This policy is in effect for all events and classes.
Liability: With your reservation or registration for this workshop/event, you hereby acknowledge and agree that we assume NO LIABILITY or responsibility for accidents, injuries, allergies while on premises or sickness/illness otherwise caused by this event.