Learn how to make (and take care of) your own sourdough starter, and to use it to bake delicious breads, pancakes, and more.

When: Monday April 16, 7-830pm
Cost: $25 (includes all materials)

Fermentation/Preservation Workshop Series
A series of hands-on workshops presenting easy, nutritious, and delicious methods for preserving food through fermentation and other means. You will leave with a jar of started ferment, the know-how to finish the process on your countertop, and confidence and understanding to do the whole process yourself next time.

Previous/Upcoming:
Monday March 19: Dairy - Yogurt, Labneh, and Simple Cheeses
Monday May 14: Kimchi, Sauerkraut, and Other Vegetable Ferments

About the instructor:
Layne Garrett is a musician, instrument builder, educator, and parent based in Takoma DC. On the side he is an avid fermenter of foods. Hardly a day passes without some kind of fermentation project happening on his kitchen counter - ask his roommates.