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Bread School: Making Starter-Based Breads

• Saturday, May 26, 2018, 9:00 AM - 12:00 PM

Come learn about making artisanal bread with Brud Holland, Chef, Fox Run Vineyards and founder of FLX Made and Mary-Howell Martens, farmer and co-owner of Lakeview Organic Grains. Participants will learn about which flour qualities can affect the bread-making process, how to grow and care for a starter and how to transform your starter into delicious, complex bread in your kitchen. In addition, Caroline Boutard-Hunt will give a brief overview of the New York State regulations on making and selling bread from your home kitchen. There will be a hands-on demonstration of working with starters along with a sampling of artisanal bread.

Location: Milly’s Pantry (upstairs in the commercial kitchen)

Date: 5/26/18

Time: 9:00 AM-12:30 PM

Cost:$20 a person or $30 per couple

Fee

$20 a person or $30 per couple

Learn More

https://reg.cce.cornell.edu/breadschool_257

Location

Milly's Pantry (The Pinwheel Market)
19 Main Street
Penn Yan, NY 14527

Last updated May 11, 2018