Wild Fermentation

with BK17 Bakery



Join James Beard award winning cookbook author Sarah Owens in an exploration of fermentation for increased vitality and a deeper connection with the natural world. In this two-hour workshop, you will learn how to make and maintain your own sourdough starter as well as prepare sauerkraut using wild or foraged flavor ingredients. Sarah will also demonstrate and discuss techniques for at home vinegar making.

Date: Sunday, April 29

Time: 10-12PM

Ticket Price: $35

About BK17:

BK17 Bakery was conceived in a small home kitchen on 17th Street in South Slope, Brooklyn in 2010. Sourdough is used to leaven handmade artisanal breads, cookies, scones, cakes, and even pasta. Although each recipe evokes the flavor, texture, and rustic feel of a traditional European style, BK17 breads have unique characteristics dependent on organic, heritage grains and seasonal ingredients. The goal is to provide a tasty wholesome product whose extended lacto-fermentation allows for maximum flavor and easy digestion.

*Admission to UNDERSTORY is free with the purchase of a workshop ticket.