What is the minimum age to participate?

Participants must be at least 12 years old for hands-on involvement; younger children may observe if space allows.

Is the $10 materials fee included in ticket price?

No — the $10 materials fee is paid directly to the facilitator at the class to cover supplies.

What should I bring to the class?

Bring a large mixing bowl, a jar to take your starter home, and an apron if you prefer; most other supplies are provided.

Is there a waiver or liability form?

Yes. A mandatory client waiver is required by Crabtree Farms; the release names Crabtree Farms and Liz Simmons as part of the organization’s coverage.

Who can I contact with questions?

Contact Chloe Watts at 423-493-9155 or cwatts@crabtreefarms.org for booking, accessibility, or workshop questions.

Can I bake my loaf at the workshop?

You will shape and prepare a loaf during class and taste bread; you typically finish the final oven bake at home after further proofing and feeding cycles.

Hands-On Sourdough at Crabtree Farms: Learn Wild Fermentation in Chattanooga

On a bright October morning at Crabtree Farms of Chattanooga — 1000 E 30th Street, Chattanooga, TN — a small group gathers around a worktable dusted with flour. The Simple Art of Sourdough is a two-hour, hands-on workshop that demystifies wild fermentation: from feeding a starter to scoring a loaf baked to a crackling brown crust. Facilitator Sarah, who splits her time between the greenhouse and herbal remedies, leads the session with clear, practical instruction and a steady reverence for process. She brings sourdough into the local agricultural scene by pairing breadmaking with conversations about native plants and home fermentation. The class is built for beginners and curious home bakers. You’ll handle dough from first mix through bulk fermentation, learn folding and shaping techniques, and use a banneton basket to set proofed loaves. Supplies like starter, flour, and bannetons are provided; participants should bring a large mixing bowl and a jar to take home their starter. There is a $10 materials fee payable directly to the facilitator. What makes this experience stand out is its setting and personality. Crabtree Farms occupies a working urban plot on East 30th Street (meeting point listed as Crabtree Farms of Chattanooga • 1000 E 30th Street Chattanooga, TN 37407), and Sarah’s practice blends baking with herbal craft—she’s brewing mead and tending native plants while teaching the class. That dual focus gives the workshop a local flavor: you learn technique and leave with a sense of place, plus a living starter that ties your kitchen to Chattanooga soil and seasons. Practical takeaways are immediate: an understanding of fermentation timing, hands-on shaping skills, tips for maintaining a starter, and a fresh loaf to taste. The pace is unhurried but focused—expect active participation. The class also frames breadmaking as low-impact, regenerative food work: simple ingredients, minimal waste, and techniques you can repeat at home. This is an ideal fit for travelers who want a tactile, food-focused connection to Chattanooga and for locals who want to sharpen home-baking skills. It’s family-friendly for ages 12 and up, portable in that you can replicate the techniques with modest kitchen gear, and social—a chance to learn from a community-minded baker. If you’re passing through or staying in the city, reserve a workshop slot to leave with a loaf in hand, a jar of starter, and the confidence to bake again. A mandatory client waiver is required by Crabtree Farms and the session notes a small materials fee; organizer contact is Chloe Watts at 423-493-9155 or [email protected] for questions. Workshops allow learners to take their starter home and develop it into regular baking practice; expect to schedule your own oven bake at home after several feed-and-rest cycles to reach optimal flavor and crust consistency.