Join farmer, chef and educator Tracy Hayhurst for a hands-on introduction to the art of sourdough baking on Saturday, April 11, from 11 a.m. to 1:30 p.m. In this class, you’ll learn how to create your own fresh, flavorful loaves at home, starting with starter maintenance and moving through every step of the process: building your dough, bulk fermentation, shaping, and baking. Tracy will also share tips and simple recipes for using your starter discard, turning what might otherwise go to waste into delicious baked goods. Perfect for beginners or anyone looking to refine their sourdough skills, this class will give you the knowledge and confidence to nurture your starter and enjoy homemade bread with ease.

Tracy Hayhurst began her culinary training in the late 1990s, attending Ballymaloe Cookery School in Ireland. In 2002, she co-founded Chubby Bunny Farm in Falls Village, Conn. In 2015, she returned to the kitchen in her dual role as chef and community outreach director at Plantin’ Seeds, connecting farmers and the community through meals that highlighted the best of the season. Her passion for sharing both farming and cooking has led her to Husky Meadows Farm, first as farm manager and now as culinary director for Husky Meadows’ Seed and Spoon Culinary Farm Stay programming.