On Satuday (Dec 12), 10 people crowded around the dining room table at Goldenrod Alley Farm and learned how to make sourdough from Lisa Hershey of Lefevre Bakery. We learned about starting a culture, taking care of it, and using it to make bread. It turns out that taking care of sourdough starter (levain) is a lot like having a pet. It needs to be fed regularly, it has to be kept in a nice place, and you have to handle it gently. The rewards however are quite spectacular. Everyone that came to the workshop left with sourdough to put in the oven, levain to use for batches of bread in the future, and some more knowledge and hopefully more self-confidence to make bread. A good take for a three hour workshop. Oh, we also got to enjoy some sourdough bread right out of the oven that Lisa had prepared ahead of time. Here are some pics. Please keep an eye out for more workshops after the first of the year.