Saturday, October 21 at 11:00am
Broadway Square, Downtown Fargo
Learn how to start and maintain your own sourdough culture. Starter samples will be provided. “I guess you could say it was a hobby that turned into a passion,” said Loni Larson in an interview with Tammy Swift. Years ago, Larson took a two-week course at the San Francisco Baking Institute, bought a Belgian oven with stone shelves and got started. “You should bake at least every week. You really have to do it consistently and just develop that feel in dough and knowing when it’s right, or when it’s time to be turned or kneaded or when it’s ready to bake,” https://www.sour.house/
