Thanks for Joining Us!

 

I’m really thrilled to be offering this first version of Women in Food of WNY as a free virtual series. This is the kickoff to a BIG vision of I have for live events featuring women chefs, bakers, cooks, farmers and food makers of WNY. There’s a lot of us business women here in the regional food scene that I think are worth knowing about and enjoying their creations!

You’ve registered for:

Baking Class with Baker Allison Duwe

Starting with Sourdough: Tending your starter & baking fresh bread

Here’s a few details you’ll want to know in order to join Allison and I on Sunday, July 12th at 11am EDT.

First off, copy, print or bookmark this page so you can find the info again. I’ll also be sending it to you in an email the day before, but you’ll need the ingredients list sooner to do your shopping.

Zoom Link Information:

https://us02web.zoom.us/j/6681173709?pwd=Q3pqa1RUTUpZRzdsNzZ2VDQrSU5MQT09

Meeting ID: 668 117 3709
Password: foodwomen

One tap mobile
+19292056099,,6681173709#,,1#,644411# US (New York)
+13126266799,,6681173709#,,1#,644411# US (Chicago)

Here’s the Ingredients List you’ll need if you are going to make a sourdough starter with us:

  • A wooden spoon to mix with

  • A wide mouth quart jar or see through glass or plastic container of roughly that size

  • WATER that is not treated (ie - not municipal water)- well water or filtered water is good

  • A baker's scale if you have one but not necessary

  • Flour - We can make anything work but having some whole grain is helpful. Here are some options - 

  • Stone ground whole grain rye flour - this is what I use all the time and it is a great flour to get your starter going with 

  • A mixture of stone ground whole wheat flour and white bread flour (King Arthur All Purpose Flour is an easy go to).

  • A measuring cup for flour

  • Liquid measure cup or cup to pour water from