Amy Showalter is a sourdough baker from the Shenandoah Valley in Virginia. She and her husband, Patrick, operate a dairy farm, milking 120 cows on 2 robotic milkers. They are parents to 7 month old twin boys who recently joined the family through foster care. Her passion for fermentation began after an autoimmune diagnosis where she was told she should be gluten-free for life. With a background in the culinary arts working as a pastry chef at guest ranches in Wyoming, as well as her work in agriculture, she began to make the connection between how food is grown, processed and transported, and the ways it’s affecting our health. By using the traditional methods of fermentation, we can diminish the effects of gluten while adding good bacteria to our bodies, making bread a nourishing food again. By sourcing and using regional grains we can promote the growth of vibrant communities, save seeds and enjoy increasingly diverse and flavorful crops while providing a fair wage to farm families.
In this workshop, we will experience the wonderful world of fermentation through true sourdough bread. With only flour, water, salt, and time, we will discover how using regional grains and wild yeast makes bread more digestible and flavorful. We’ll go through the entire process of making artisan style sourdough from start to finish. You will take 2 loaves home to bake the next day, along with your own starter and instructions for its maintenance. There will be lunch and snacks provided, as well as an opportunity to linger and discuss further questions at the end of class.
Limited class size.