Sourdough Workshop at Abma's Farm Market: From Starter to Loaf in Wyckoff

From Starter to Loaf at Abma's Farm Market is a hands-on sourdough workshop in Wyckoff, New Jersey, that teaches the fundamentals of natural fermentation while pairing bread with Tomasello wines and artisanal bites. Held at 700 Lawlins Road, this 90-minute class is designed for adults 21 and over and fits into a weekend afternoon or weekday evening for anyone who wants to learn to bake with confidence. The event opens with an explanation of sourdough biology: how to create and maintain a live starter, why hydration matters, and the rhythm of bulk fermentation. Instructors guide a small group through mixing, stretch-and-folds, shaping, and scoring so every participant leaves with a shaped loaf ready to bake. Alongside hands-on technique, the class includes a tasting of sourdough breads, cookies, and scones that highlights flavor differences born of fermentation and ingredient choices. What sets this workshop apart in the region is its setting at Abma's Farm Market, where local agriculture and community programs converge. The market address and check-in—700 Lawlins Road—anchor the experience in Wyckoff’s agricultural edge, and the event pairs practical craft with sensory pleasures: Tomasello wine tasting, artisanal charcuterie, and a short floral activity at some sessions. Small group sizes (maximum 15) mean the instruction stays personal and the troubleshooting is immediate. Participants walk away with a complete sourdough kit: a live starter, banneton and liner, danish whisk, scorer, paper bread bags, and a printed instruction card. That tangible takeaway makes it easy to transfer what you practiced into your own kitchen, and the shaped loaf offers immediate payoff. The workshop is beginner-friendly but useful for home bakers who want to deepen technique and learn predictable fermentation schedules. Families should note this workshop is restricted to ages 21+, and the class runs rain or shine at the market. Practical considerations include bringing closed-toe shoes and a willingness to get your hands floury. Parking at the market and nearby roads is usually straightforward, and the friendly staff at check-in help guests settle quickly. For travelers staying in nearby towns or passing through on a New Jersey weekend escape, this workshop provides a grounded, local food experience that connects technique, terroir, and community. It’s practical, social, and hands-on—an evening that leaves you with both new skills and a starter bubbling on your windowsill. Guests also get a 20% discount on wine purchases after the tasting, a useful perk for anyone who wants to take the pairing home. Expect clear instruction, printed troubleshooting notes for room-temperature fermentation, and staff who will answer follow-up questions at the market. Whether you come solo, with a partner, or with a friend, the workshop compresses months of trial and error into a single, rewarding session and gives practical tips to bake confidently.