What is the minimum age to attend?

Participants must be at least 12 years old to join this workshop.

What is the cancellation policy?

Refunds can be requested up to seven days before the class start date; a 10% cancellation fee applies.

What should I bring to class?

Bring a large mixing bowl and a jar for your starter; comfortable clothes and an apron are recommended.

Where do I meet for the class?

Check in at Crabtree Farms of Chattanooga, 1000 E 30th Street, Chattanooga, TN; the workshop takes place at the greenhouse workbench area.

Who do I contact for questions?

Please contact Chloe Watts at 423-493-9155 or cwatts@crabtreefarms.org with any questions about the workshop.

Hands-On Sourdough at Crabtree Farms: A Chattanooga Breadmaking Workshop | Workshop | Cooking Class

Q: Is there an extra materials fee?

Yes; there is a $10 materials fee paid directly to the facilitator to cover breadmaking supplies.

On a summer afternoon at Crabtree Farms of Chattanooga (1000 E 30th Street, Chattanooga, TN), the Simple Art of Sourdough class turns flour and water into a small communal ritual. In Sarah’s two-hour workshop you’ll learn to feed and tend a starter, mix, fold, shape, and bake a loaf alongside a group of curious hands. The setting is practical and plant-forward: a greenhouse workbench, nearby native-plant beds, and the warm, yeasty scent that hangs over the farm.

This is not a one-way demo. Instructor Sarah—Crabtree Farms’ sourdough enthusiast and greenhouse assistant—guides each step, sharing techniques for hydration, bulk fermentation, and the tension-building “stretch and fold” that gives crumb structure. The class supplies a fresh sourdough starter, flour, and a banneton basket; students bring a mixing bowl and a jar to take starter home. There’s also a $10 materials fee paid directly to the facilitator to cover consumables.

What makes the experience stand out is how breadmaking is woven into the farm’s broader mission. Crabtree Farms serves as a hands-on education hub in Chattanooga, led in part by Executive Director Liz Simmons; the farm’s greenhouse and native-plant demonstrations provide a living classroom that connects fermentation to local ecology. Sarah’s other projects—her herbal meads and plant remedies—bleed into the session, offering small lessons about seasonality and sustainable ingredient use.

Practicalities are straightforward: the workshop lasts about two hours and is open to ages 12 and up. The meeting point is the farm at the address above; for questions, contact Chloe Watts at 423-493-9155 or [email protected]. Refunds can be requested up to seven days before the class with a 10% cancellation fee. Expect hands-on kneading, an on-site bake, and a tasting of sourdough varieties during the session.

Bring comfortable clothes you don’t mind dusting with flour, a large mixing bowl, and a jar for your starter. The class rewards curiosity more than culinary experience; beginners leave confident, while experienced bakers will pick up fermentation refinements. Beyond loaf-building, the workshop offers a slow, practical way to connect urban life to soil, plants, and regional food craft—a focused, tactile break from screens and recipes. If you’re in Chattanooga and want to learn bread at a place rooted in education and ecology, this is a workshop that turns simple ingredients into a new habit.

Parking and arrival are simple: street and limited on-site parking at Crabtree Farms; arrive fifteen minutes early to settle in and sign the mandatory waiver. The facilitator will explain how to maintain your starter at home and how to schedule follow-up sessions. This class is as much about skill transfer as it is about community; take your loaf, starter, and new techniques back into your kitchen and share loaves with neighbors often.