Sourdough Baking Bread

Explore beginner techniques for rustic bread baking while enjoying the warmth and community of the Horn Farm's Summer Kitchen.

In the first portion of the class, we will get to know our way around a sourdough starter and mix one up with us to bring home, along with recipes and inspiration. We'll discuss different ways to use sourdough and demonstrate baking with a prepared starter: crafting a scratch-made pizza crust and topping it with fresh vegetables from the Horn Farm. 

For the second half of the class, we will focus on flatbreads like pita, naan, and focaccia. Come learn how to make these simple, versatile, and delicious breads while discussing different variations, pairings, and ways to get creative! 

Throughout the year, the Horn Farm Center offers bread baking workshops covering the basics of ingredients, techniques, and variations for distinct bread-making styles. Each workshop includes bread samplings, hands-on instruction, and the camaraderie that comes with an evening in the kitchen. As we learn, we'll also reflect on bread-baking as an exercise in reconnection: with ourselves, our history, our ingredients, and the land. 

Participants will leave with ingredients and recipes to continue baking at home. No prior bread baking experience required. 


For all classes: please wear closed-toe shoes, tie hair back or wear a hat, and bring an apron if you have one. Space is limited due to the small size of our kitchen, so register today while spots remain! 


About the instructor:

Ellen Gibb is a longtime friend of the Horn Farm, serving in various roles as a volunteer, class instructor, and board member between 2010 and 2020. In 2018, she oversaw the renovation of the Horn Farm's Summer Kitchen, designing the space to serve as both a commercial kitchen and welcoming classroom space. She grew up on a dairy farm in southern Minnesota where she learned to bake breads and desserts. After 43 years in the food industry, she started studying 19th-century cooking traditions and honed her skills at using a wood-fired brick oven, soon becoming a regional expert on the German-style Squirrel Tail bake oven. This rare style of oven is an original fixture of the Horn Farm's Summer Kitchen, and Ellen has fired it up to facilitate many classes over the years. In this way, she hopes her teaching will inspire people to reconnect with their roots. In her classes, she enjoys “watching people become passionate about food, the land and each other!”


Program Notes:


All programs are subject to change due to unforeseen circumstances including inclement weather. Participants will receive an email in the days preceding the program for any changes or cancellations. You can review our current Cancellation and Refund Policy here

Parking takes place in the field above the farmhouse. 

For safety reasons, this class is not appropriate for children under the age of 10 and minors should be accompanied by an adult.

When
August 22nd, 2024 from  6:00 PM to  8:00 PM
Location
4945 Horn Rd
York, PA 17406
United States
Contact
Phone: (717) 757-6441
Event Fee(s)
Class Fee $50.00