LARDER AT HOME looks to fermentation and other pre-industrial food preservation techniques as a way to empower home cooks eat local, with the seasons, year-round.
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Description
Bread baking is an ancient science. Yeast, flour, water and time transform staple ingredients into a deeply comforting and nourishing food. But for many people, the gluten proteins in wheat cause serious health problems. In this workshop we will learn the principles of making delicious whole grain bread without glutenous flours (wheat, rye, barley) and without highly processed gums.
What you will learn during the workshop:
- How to maintain a starter without it taking over your life.
- The look, feel, and smell of freshly mixed, fermented and proofed gluten free dough.
- Key details for creating a baking environment that will give you good oven spring and a crunchy crust.
What you will take home:
- A gluten free sourdough starter.
- Dough ready to ferment, proof and bake at home.
- An info-packed PDF workbook with recipes, trouble shooting tips and resource lists.
*Purchase two or more tickets together and receive a $5 discount per ticket, applied automatically at checkout.
Your instructor:
Helena del Pesco is an independent chef, fermentation teacher, and herbalist. Chef del Pesco honed her skills working in restaurants in the San Francisco/Oakland Bay Area, and after receiving her MFA from UC Berkeley, she traveled to present art/dinner events at restaurants, museums and art galleries in Philadelphia, Mexico City, Puerto Rico, Oaxaca, Paris, Tel Aviv-Yafo and San Sebastian, Spain. Her own Baltimore restaurant, LARDER, showcased locally grown organic produce, cultivated a rooftop herb garden, and preserved seasonal ingredients using lacto-fermentation. The LARDER menu regularly featured house-made kombucha, sauerkraut, kimchi, garum, tempeh, gluten-free focaccia and preserves.
Date & Time
Sat, May 3, 2025 3:00 PM - 5:30 PM
Venue Details
ECLIPTA HERBAL SANCTUARY
Baltimore, Maryland 21214