Experience level: Students should know how to maintain a sourdough starter and have experience mixing bread doughs; ages 15+; (all minors must have a parent/guardian on-site or a signed participant waiver)
Use Illinois grown stone-milled whole grains to play around with enriched doughs at Beginner Sourdough Breadmaking on Sunday, January 17 from 2-5 p.m. in the Mansion Carriage House.
Instructor Hannah Fink will lead students through mixing a dough to be used for cinnamon rolls, demonstrating shaping and explaining different ways the dough can be used. Hannah will also demo a more traditional brioche dough that is considered a hybrid dough, utilizing active yeast for leavening and sourdough culture for flavor.
Finally, Hannah will cover how 100% stone milled grains and other whole grains can be incorporated to increase flavor and nutrition while still ending up with a familiar end product.
$110/person*. Register here. Registration closes January 3 or when capacity is reached. All sales are final.
*Students should wear clothes they don’t mind baking in and bring a 5qt covered bowl or tupperware container to take home prepared dough
If you will need disability-related accommodations to participate, please email Olivia at owarren@illinois.edu.
By attending, you consent to your image being used in Allerton marketing, social media and publications. Please alert the photographer or videographer if you do not want your image taken.
About the instructor:
Hannah Fink, a baker and local food enthusiast, started Tooth Butter Bakery locally in Urbana, IL. The bakery started as a cottage bakery, moved to a commercial space in downtown last year after several years of operation, and currently is dormant, waiting for its next configuration as Hannah is off on maternity leave with her second child. She revels in naturally leavened bread and quality pastries, with a focus on organic, whole grains, mostly stone-milled and local from Janie’s Mill in Ashkum, IL. She hopes to be a positive force in our community and centralizes her work on participating in our local food systems. Hannah has been baking bread for nearly 10 years and has been supported over the years by many mentors and inspirations, she is looking to pass on the knowledge she has gained and continue this pass-down wisdom. Bread and grains are a staple in our community, teaching the skills of baking help preserve their heritage.
About the Farms
The Farms: An Allerton Folk School, offers classes, workshops, and gatherings focusing on art, outdoor education, science, storytelling, and wellness. All experiences value hands-on, experiential teaching and learning, and are facilitated by and for the members of the community.
