Come join us on Saturday, March 2rd and Sunday, March 3rd at the Berea College Farm Store for a weekend of sourdough bread and pizza making with Tara Jensen, author of A Baker’s Year! This two-day workshop is a hands-on, deep dive into the world of grain, flour and fermentation. All participants will get the chance to bake their own loaf of bread, learning each step from start to finish. Participants will also take home fresh milled flour and a jar of Smoke Signals sourdough starter. No previous experience necessary to attend.
Tara runs the mobile, wood fired baking school, Smoke Signals. She has been teaching sourdough bread, pastries and pies for over four years. Her book, A Baker’s Year, was hailed by Bon Appetite as “stand out publication” on life and baking. Known on Instagram as @bakerhands, Tara posts daily to over 100k baking enthusiasts. She recently moved to Southwestern Virginia where she is renovating a house with her husband and two dogs.
Workshop topics will include:
Milling flour at home
Tending a sourdough starter
Creating a bread formula
Fermenting bread and pizza dough
How to mix, shape and bake bread by hand
Professional tips & tricks for the home baker
Workshop Schedule at the Berea College Farm Store:
Saturday, 1 to 5 pm
Sunday 9 am to 12 noon.
Sunday we’ll close with a pizza lunch.
Registration is required to reserve your place (space is limited). Register in person at the Farm Store or call the Farm Store Tuesday through Friday from 2 pm to 6 pm or Saturday between 10 am and 2 pm. 859-985-3685.
Cost is $60 per person