FULL: Sourdough Bread: Make Your Own Starter 2/21

Sourdough Bread: Make Your Own Starter

Sunday, 2/21 2-4pm

Class is currently full

To be added to the wait list, email jennachen@peoples.coop

Interested in learning a new hobby that will fill your home with the smell of homemade bread? In this two-hour class you will combine flour and water for a sourdough starter, from which you'll be on your way to creating a living, breathing substance to use for making your own sourdough bread. If you’ve made bread using commercial yeast, you’ll find this is a slower approach—with a better taste, often praised as more digestible. You'll take home a glass jar with white flour starter as well as printed material on moving toward baking your loaf plus resources for other kinds of starters—rye, gluten-free will help you toward satisfying sourdough baking. 

Make Your Own Shoes, Every Wednesday

Make Your Own Shoes

Every Wednesday 4-7pm

January 27 - March 23

The turnshoe is an ancient technology for making lightweight, flexible, and durable footwear. Mixing in some modern technology (duct tape!) along the way, this class starts by measuring your feet and ends with a new pair of shoes.

Fee: $30-60 sliding scale covers all materials, payable on the first day of class.

Sign up: Email the instructor (shoemaker@riseup.net) for inquiries and to register. Mike Glover is a teacher, father, and Monday morning produce HOO.  This is fifth year teaching turnshoes at People's.

Make Your Own Cheese: Brie, Ricotta, Gouda 10/17 & 10/24

Learn to make Brie, Ricotta and Gouda in your own kitchen!

A two-part series
October 17 and October 24, 2-5 pm

Imagine how you'll feel rolling up to your next potluck or family gathering with a wheel of your own homemade cheese to share.  In this two day cheesemaking series, you'll team up with local instructor Shannon Todd to make three amazing cheeses: Ricotta, Gouda, and mini Brie wheels.

Part One: Explore the foundation of cheesemaking as we make direct set Ricotta and cultured mini-Brie wheels.

Part Two: One week later, we will see how our Brie wheels have aged.  We'll also take a hands on approach to making aged cheese, as we culture and press a wheel of Gouda.  Shannon will review tips for pressing and aging cheese in your own home, and you'll walk away with your own mini-Brie wheel!

Class fee: $50 for both parts OR $30 for one part. 

Led by Shannon Todd

  Click here to register or call People's (503.232.9051 x249)

Make Your Own Chevre! Sun. 8/9, 2-3:30pm

Sunday, August 9th, 2-3:30pm. 

Ever wondered about the mysteries of curds and whey? Come to this class and learn how to make fresh goat cheese (chèvre) in your own kitchen. We will have a cheese tasting, provide lots of hands-on opportunities at different stages, and you’ll go home with recipes and resources for your next wheel.

Led by Shannon Todd, who worked on farms in France as a cheese maker and teaches home cheese making in Portland, Oregon.

Cost: $20. Class will be capped at 15 students. Registration is required by August 2, space is limited, click here or call People's to register.