Introduction to Baking With Natural Sourdough | City Market/Onion River Co-op | Food & Drink | Seven Days | Vermont's Independent Voice

Food & Drink

Introduction to Baking With Natural Sourdough

When: Wed., April 6, 6-7:30 p.m. 2016

Brotbakery's Heike Meyer breaks down the steps of making naturally leavened loaves with a fermented culture.

Price: $5-10; preregister; limited space.

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