FOLK SCHOOL SUPPER: ARTISAN SOURDUGH BREAD
WITH CRAIG HALL CUTTING
Friday to Sunday, September 25-27th, 2026
Friday 6:00 - 8:00pm
Saturday 1:00 - 5:00pm
Sunday 4:00 - 6:00pm
Have you always wanted to make your own sourdough bread but are shy of starters and all that fermentation stuff? Does it really make a difference to use local and organic and whole grains? This class will give you answers and provide you with the hands-on techniques you need to bake tasty artisan bread. Learn the basics of sourdough, from the starter to the mix, the ferment, the shaping, and the bake. Take a loaf home that you can bake after class.
This class is part of a larger weekend series that we’re calling Folk School Supper. In addition to participation in Artisan Sourdough Bread, students are invited to a Friday evening get together and Sunday afternoon dinner to celebrate (and eat!) the delicious outcomes from a weekend full of local foods-based coursework. Curious about the other classes as part of the series? Consider also registering for Farm to Table Cooking and Dairy Goats and Cheesemaking Basics for an immersive weekend about our local food systems, cooking and baking, and the full-bellied joy of being in relationship with the good people and foods of our Willamette Valley home.
Here is the full weekend schedule for Folk School Supper:
Friday, 6-8pm. All classes presentation night. Learn about what each class will offer throughout the weekend, connect with fellow Folk School Supper students, and hear from a special guest!
Saturday, 8am-12pm. Dairy Goats and Cheesemaking Basics with Margot Schwarz, featuring the goats of Hazelton Farms (register here).
Saturday, 1-5pm. Artisan Sourdough Bread with Craig Hall Cutting from Wild Yeast Bakery (register on this page).
Sunday, 8-10am and 12-4pm. Farm to Table Cooking, with Chef Luke Carlson and Owner of Goodfoot Farm, Beth Hoinacki (register here).
Sunday, 4-6pm. All classes meet back for a supper feast! Participants from each class celebrate together with a culminating meal at Greenbelt Land Trust’s Bald Hill Farm. Exchange stories, swap skills, and share knowledge with others who took part in this immersive folk schooling weekend.
*Please note that registering for any of the three classes includes a space in both the Friday presentation night and Sunday feast.
Class Details
Age Requirement: this class is for adults and youth 15-17 if their parent or guardian is also registered for the class.
Location: CoHo Ecovillage and Greenbelt Land Trust's Bald Hill Farm
Students bring:
A container that will hold about 2 quarts of dough to take your dough home in
A small container that will hold 1 cup if you’d like to take sourdough starter home with you
An apron (optional, we have plenty)
Pen or pencil
Curiosity and questions
Tuition: $90
Materials fee: $25
Please note you will be redirected to Square to process your registration.
Accessibility note: this space where the class will be held is wheelchair accessible.
Need a scholarship to attend a class? We offer full and half tuition awards (scholarships do not apply to class materials fee). Email info@tarweedfolkschool.com to register.
Tarweed Folk School values increasing access to practical arts and place-based skills. Our goal is to make our classes accessible to anyone with an interest in learning. Please consider that our classrooms take place inside and outdoors with varying amenities (think of parking, seating, walking surfaces, and bathroom options, for example). We are happy to provide any information or answer any questions about accessibility or accommodations for any of our classes and locations. Please email us if you have comments, concerns, or questions.
