According to the organizers:
On Saturday March 25th from 10am-4pm and Sunday March 26th 10am-2pm, join Sarah Owens, author of the James Beard awarded Sourdough, for a special two day workshop making naturally leavened breads for the wood-fired oven.
Limited to 8 individuals, on Day 1 participants will learn the basics of maintaining a sourdough culture before making bread dough, pizza dough and bagels using regionally grown and milled heritage grains.
On Day 2, you will learn to make breakfast pizza, score and stencil your loaves, and boil and bake bagels working at the outdoor wood-fired oven located in the garden at Brooklyn’s historic Old Stone House & Washington Park.
Cost: $400 includes the two-day workshop, materials and vegetarian lunch on Saturday.