This event has reached capacity and registration is no longer available.  Please contact Ray Lange at rayelange@gmail.com to be added to the wait list for this event.

We humans have been baking bread, often referred to as the “staff of life,” since our early hunter/gatherer ancestors settled down into agricultural communities. Many styles of bread have been developed over time using a number of different wild or domestically grown grains.  Religious and cultural traditions in areas such as the Middle East have resulted in the predominance of unleavened flat breads (commonly known as “pita” or “pocket” breads in English). In the west, we are perhaps more familiar with leavened, or risen breads, utilizing wild or packaged yeasts to aerate the rising dough during the baking process.  Among our popular leavened breads are “sourdough” breads, which utilize wild yeast starters as leavening.  Pioneers crossing the continent in their covered wagons treasured and guarded their crocks of sourdough starter which may have been handed down through generations.

During this event, we will learn about and prepare the dough for our own naturally leavened breads. Using a simple whole wheat, rye, and white flour dough as a basis, master baker Dillon will discuss starting, feeding, and baking with natural starters. It will be a fun, hands on introduction to this most interesting way of making bread. All of us new “master bakers” will be able to take home the dough we have worked, to bake our delicious breads at home!

The first 25 alumni and guests are invited to sign up no later than Friday, October 27 for what should be a very enjoyable afternoon event:

Event date and time: Saturday, November 4, 2017 from 3 to 5 pm

Location: Bob’s Red Mill, 5000 SE International Way, Milwaukie, OR 97222

Cost: $27 per person

Please contact Board member Ray Lange at rayelange@gmail.com with any questions.

For event registration questions, please contact Donna Carl at dc37@cornell.edu.