Eastern Shore Food Lab

Workshops

We’re excited to launch our signature workshops. Please check back for updates on these one-of-a-kind learning experiences. 

Spring 2019

On the Rise: Reclaiming Our Approach to Baking Nutritious Bread 

3/21 and 4/4, 6-8pm — $25
(same workshop offered two different days)
** SOLD OUT ** 

Join us for a start to finish approach to baking hand-built, real, traditional sourdough bread. Long, slow fermentation transforms difficult, and frankly, dangerous to digest grains into nutrient dense, bioavailable, delicious bread. This introductory course will cover the entire process from harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. This course is the only thing standing between you and the ability bake incredible loaves of bread at will for your family.

On the Moove: How to Make Fermented Dairy Products in Your Own Home!

3/28 and 4/25, 6-8pm — $25
(same workshop offered two different days)
** SOLD OUT ** 

For thousands of years, milk has been transformed through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These processes increased nutrient density and bioavailability, created digestibility and safety, and unlocked an incredible array of flavors and textures! This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, yogurt and cheese and home!