When: Saturday, February 10, 2024 from 10am - Noon.

What: Join us as Sara talks you through all things sourdough - the starter, mixing and shaping your first loaf and all the insider tips. Students will each receive their own sourdough starter and dough that can be mixed at home to carry out an overnight fermentation and bake a loaf of their very own! Sara’s hope is that at the end of this class, you will find that Sourdough is not quite as intimidating as it might seem and it’s actually incredibly therapeutic, meditative & beneficial. Win win win!

*** Optional proofing basket will be available for $7 purchase the day of the workshop.

Who: Sara Novesky has been a baker/pastry chef for 26 years, most recently starting her cottage bakery when she was furloughed from her baking job during the early pandemic. Her focus is on sourdough, scones, cookies and cinnamon rolls but her first love has always been bread and sourdough. Sara started her baking career in a small family owned bakery surrounded by mixers, buckets filled with dough and a multi deck bread oven, and it’s there where she fell in love with the craft. She went through the baking and pastry arts program at the CIA in Napa Valley and has had 10 years of experience in restaurants as a pastry chef in Seattle and Ithaca, NY and as a baker for Mazama Coffee in Dripping Springs, TX.

Where: Elm Forest Farm. Home of the Rhizome Revival - an educational nonprofit farm for all ages. 177 Synergy Dr, Bastrop TX 78602.

Work trade is available for all class and workshop fees. Contact us for more information and availability.