SOURDOUGH BREAD FESTIVAL

Fermentation Workshops

Workshops do not include parking/admission to the Sourdough Bread Festival. Festival admission is free with paid parking.
improving our gut health: intro to kefir
Saturdays and Sundays at 11:30 am
hemato institute
Learn about the gut microbiota, how important it is to our health, and how we can improve our gut microbiome with superfoods such as kefir! Participants will learn what milk kefir is, how it’s beneficial for our health, and how to care and maintain their own kefir grains.
Limited to 16 participants
Cost $30
new york style ancient grain pizza
Saturday 2/17 and Sunday 2/18 at 12:00 pm-2:00pm & 3:00pm-5:00 pm
located behind the Sourdough Pizza Booth
paul park of 123dough
Come along with the guidance of 123 Dough for a 90-minute session and learn the craft of New York-style sourdough pizza! During the initial hour, you'll bake alongside our skilled baker, creating your own sourdough pizza dough and sauce to take home, as well as crafting individual artisan pizzas. After the pizzas are perfectly cooked in our wood-fired oven, you'll have the chance to sit down, relax, and savor your delicious creations, complemented by your choice of wine, organic beer, or natural soda.
Limited to 16 participants
Cost $85
Starter Discard
Saturday 2/17 and Sunday 2/18 at 1:00 pm & 2:20 pm
Megan rizzo of wildly sour
What exactly is 'discard', and how do we utilize it? In our session, we'll explore the various ways discard can be incorporated to improve a wide range of recipes. Plus, we'll dive into a practical, hands-on recipe that we'll prepare and enjoy together!
Limited to 16 participants
Cost $35
Savor Sauerkraut: hands-on Fermentation
Sunday 2/18 at 4:00 pm
howard reichenbach of Everlasting ferments
Join us for a delightful workshop on fermenting vegetables, where you'll learn the art of making your own sauerkraut. This hands-on experience will guide you through the simple yet fascinating process of vegetable fermentation, focusing on the traditional craft of creating sauerkraut. During the workshop, you'll discover the benefits of fermented foods and the key techniques involved in fermentation. Each participant will actively participate in making sauerkraut, and at the end of the session, you'll have your own batch to take home and enjoy. This workshop is ideal for beginners and experienced fermenters alike. So, come hungry for knowledge and with all your fermentation questions – we're excited to explore and learn together!.
Limited to 16 participants
Cost $35
fire cider: fermented medicinal vinegars
Sunday 2/18 at 4:00 pm
jo of where the good things grow
In this rousing hands on workshop we will explore the history and benefits of Fire Cider; opening the sinuses, warming the blood and awakening the immune system just to name a few! I’ll show you how to use organically grown ingredients to create your own unique blend. Plus you’ll walk away with a transitional recipe and possibly a sense of folklore and community. Won’t you join us?
Limited to 16 participants
Cost $35
Kickin' It with KOMBUCHA
Sundays 2/18 & 2/25 at 2:30 pm & 4:00 pm
Saturday 2/24 at 2:30 pm & 4:00 pm
Howard Reichenbach
Uncover the mysteries of kombucha, a cherished fermented tea with centuries of history and now a staple on grocery store shelves. Immerse yourself in the world of this fizzy and tangy elixir, discovering its remarkable health benefits. In this informative demonstration and discussion, explore the art of creating your own probiotic-rich kombucha from the comfort of your kitchen. Each attendee will receive a SCOBY to initiate their home brewing journey.
Limited to 16 participants
Cost $30
Bread Making
Saturday 2/24 at 12:00 pm-2:00 pm & 3:00 pm-5:00 pm
Louis Kim of 123Dough
Conducted by our skilled artisan baker from 123 Dough in New York, this engaging two-hour class serves as an enjoyable and informative foray into the fundamentals of sourdough bread baking. During the session, participants will have the opportunity to create our renowned ancient grain sourdough bread. Our expert instructor will guide you through essential techniques and share helpful tips, all while you get hands-on experience working with the dough.
Limited to 12 participants
Cost $110
Fermented VegEtables
Saturday 2/24  at 11:30 am and 1:00 pm
Howard Reichenbach
This workshop offers an insightful overview of Lactic-Acid Bacteria (LAB) fermentation, a process notably free from lactose. LAB fermentation is an excellent method for fermenting vegetables, enhancing their probiotic content, nutrient density, and shelf life. It's a simple and quick technique, perfect for keeping delicious, ready-to-use ingredients for meal preparation. Need a quick side dish? Just reach for a jar of your own fermented veggies!
Limited to 16 participants
Cost $35
so what do you do with all that discard?
Saturday 2/24 and Sunday 2/25 at 4:00 pm
jo of where the good things grow
In this class I’ll walk you through the diverse options for utilizing your sourdough discard; from snacks through breakfast, lunch and dinner! Don’t toss it! Use it! Taste test for sourdough discard tortillas and homemade butter!!
Bonus~ We’ll even tell you how we use it with our animals!!
Limited to 16 participants
Cost $35

Shop Online!

The products at 123 Farm are made primarily using organic ingredients from our farm. We hand harvest and distill our own lavender essential oil in the summer, and press oil from our century-old olive groves in the fall. We practice bee guardianship and sustainably harvest honey and beeswax from our own hives. Our products are made in small batches.