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SUMMARY:(SOLD OUT) Beginner Sourdough Breadmaking
DESCRIPTION:Experience Level: Beginner \nLearn about the process of making sourdough bread at Beginner Sourdough Breadmaking on Sunday\, Sept. 27 or Oct. 11 from 2-5 p.m. in the Mansion Kitchen and Carriage House. \nInstructor Hannah Fink will cover the basic biology of a ferment and what it means to a sourdough culture\, how to mix sourdough\, how to maintain a healthy starter in your home and the importance of baking with regionally grown grains. Students will also get hands-on experience as they learn to mix sourdough. \nPrepared dough will be available to showcase baking and for students to prepare a snack toward the end of class. Students will take home their own jar of sourdough culture\, a sample of gains from Janie’s Mill\, as well as printouts of everything covered\, simple recipes and a thorough list of resources. \n$100/person*. Register at the links below. Registration will close 10 days before each course begins or when capacity is reached. All sales are final.\n— Sept. 27 (SOLD OUT)\n— Oct. 11  \n*Students should bring a container to take home their sourdough (5-quart capacity preferred) \n\nIf you will need disability-related accommodations to participate\, please email Olivia at owarren@illinois.edu. \nBy 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. \n\nAbout the Instructor\nHannah 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.
URL:https://allerton.illinois.edu/event/beginner-sourdough-2/
LOCATION:The Mansion\, 515 Old Timber Road\, Monticello\, IL\, 61856\, United States
CATEGORIES:The Farms
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