Register now for Sept. 19 sourdough bread-making workshop

Thursday, September 5, 2024

Media Contact: Emma Grace Nowotny | Food and Agricultural Products Center Communications Services | 405-744-0442 | emma.grace.nowotny@okstate.edu

Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center will host a Playing in the Dough Workshop from 8:45 a.m. to 3 p.m. on Sep. 19.

Renee Albers-Nelson, Food and Agricultural Products Center milling and baking program manager, will provide tips and tricks on making delicious sourdough bread. The Playing in the Dough Workshop is open to the public, and no previous bread-making knowledge is required.

“Learning about how to keep a sourdough starter sounds ominous,” said Albers-Nelson. “However, we are going to try to take the mystery out of it for you.”

Participants will learn about the history of using whole wheat and refined white flour throughout the sourdough bread-making process. The workshop is designed to help participants gain hands-on experience making artisan sourdough bread using a provided starter.

At the end of the workshop participants will take home their own starter and a loaf of bread. The cost is $75 per participant, and lunch will be provided. Registration closes on Sep. 13, and spaces are limited.

“This workshop is more than just following a recipe. It provides hands-on help in perfecting the art of making sourdough bread with the help of our milling and baking specialist,” said Erin Johnson, Food and Agricultural Products Center business and marketing client coordinator.

For more information and registration contact Karen Smith, Food and Agricultural Products Center workshop coordinator, at karenl.smith@okstate.edu or call 405-744-6277.

Story By: Hartley Silva | hartley.silva@okstate.edu