Join DIY enthusiast Elizabeth Vecchiarelli, shop owner of Oakland’s Preserved, for an online workshop on making a flavorful, long-fermented sourdough bread loaf.
What typically takes three days of fermentation will be expedited and demonstrated virtually so students can see each step in the fermentation process first hand. You’ll tend your dough after class and bake it the next day. Fee is on a sliding scale. Class meets on Wednesday September 9, 5–6:30pm. Register: here
Read more about Elizabeth Vecchiarelli and Preserved in our Fall 2017 story: here.