What is the minimum age to participate?

Participants must be at least 12 years old; younger children are not recommended due to hands-on work and tools.

What should I bring to class?

Bring a large mixing bowl and a wide-mouth jar to take home your starter; an apron and notebook are optional.

What is the cancellation policy?

Refunds can be requested up to 7 days before the workshop with a 10% cancellation fee deducted from the ticket amount.

Who can I contact with questions before booking?

Contact Chloe Watts at 423-493-9155 or cwatts@crabtreefarms.org for booking and access questions.

Hands-On Sourdough Workshop at Crabtree Farms in Chattanooga | Cooking Class | Workshop

Q: Is there a materials fee?

Yes—there is a $10 materials fee paid directly to the facilitator to cover starter and consumables.

Q: Where do we meet?

Meeting point: Crabtree Farms of Chattanooga • 1000 E 30th Street Chattanooga, TN 37407.

At Crabtree Farms of Chattanooga (1000 E 30th Street, Chattanooga, TN) you can spend two hours turning flour, water, and wild yeast into a fragrant loaf in The Simple Art of Sourdough. This hands-on class—run at the farm’s greenhouse and teaching spaces—focuses on fermentation, shaping, and the daily routine of maintaining a starter. Facilitator Sarah, whose practice blends herbalism, native-plant gardening, and long-form fermentation, guides students through each stage with clear steps and a storyteller’s patience.

You’ll begin by learning how to feed and judge the health of a sourdough starter, then mix a dough for shaping and learn gentle folding techniques that respect gluten structure. The session includes a communal bake and a tasting of different sourdough styles, plus a demonstration of banneton use and proofing methods to get crisp crusts and open crumb. Supplies provided include a fresh starter, flour, and a banneton basket; participants should bring a large mixing bowl and a jar to take home starter. Note: there’s a $10 materials fee paid directly to the facilitator to cover consumables.

What makes this workshop special is its setting and ethos. Crabtree Farms is an urban farm and community hub where native plants and small-scale food systems intersect. Sarah’s work as Greenhouse Assistant and herbalist threads local flora into lessons about wild yeast, and her background in fermentation and meadmaking surfaces in tangential demos and conversation. The class doesn’t just teach a recipe; it foregrounds seasonal practice and the patience of biological processes, which is rare in a city classroom.

Practical perimeters are clear: the class runs about two hours, accepts participants ages 12 and up, and asks attendees to arrive ready to knead, taste, and carry home starter and dough. The meeting point is Crabtree Farms of Chattanooga • 1000 E 30th Street Chattanooga, TN 37407. If you need help before you book, contact Chloe Watts at 423-493-9155 or [email protected].

This workshop suits beginners who want a tactile way into fermentation, cooks who want reliable shaping techniques, and anyone seeking a slow, hands-on break from screens. Comfortable shoes and an appetite for warm bread are the only real prerequisites. Whether you leave with a perfect boule or a learning curve, you’ll have the tools, a living starter, and a renewed curiosity about how simple ingredients and time make something essential and delicious.

Plan to arrive 10 minutes early to check in and wash hands; street parking is available near the farm and limited, so carpooling or a short ride-share reduces stress. The class is appropriate for teens and adults; younger children are not recommended. Expect hands-on kneading and some standing. If you have dietary sensitivities, notify organizers in advance so tasting samples can be adjusted. Enjoy.