Who doesn't love a good slice of sourdough bread with its characteristic flavor, chewy texture, and crispy crust? Sourdough is unique because it doesn't require commercial yeast to rise, and its long fermentation makes it more easily digestible for the body. But even the most experienced amateur bakers can be intimidated by sourdough starters, which is why we called in some professionals.
Ethan Pikas and Tony Bezsylko, chefs and owners of Cellar Door Provisions, will be teaching January's sourdough bread-baking workshop from their own kitchen! CDP is a community-focused bakery and cafe in Logan Square which uses simple, wholesome, and local ingredients.
Ethan and Tony will focus on cultivating a starter, mixing, fermenting, shaping and baking bread. They will have dough ready at various stages of the bread making process, and each stage will have a hands-on component. Bring pen and note pad to take notes. Each participant will be able to sample bread with butter.
This workshop is on Monday, January 19th from 6-8 pm at Cellar Door at 3025 W Diversey Avenue in Logan Square. Space is limited to 20 people, and tickets will go quickly! Buy them now for $15 on our Dabble page. We hope you'll join us for this unique opportunity!
For more information about CDP, visit their website: http://www.cellardoorprovisions.com/#welcome
For more information about Homestead Logan Square, visit our Facebook page: https://www.facebook.com/homesteadlogansquare