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WEDNESDAY, DECEMBER 14, 2022 | 6:30 PM

with Laurie Anderson of Big Heart Bread 

A simple yet artful way to expand your sourdough is to add different ingredients, purees, herbs, spices, etc to the dough. Join Laurie Anderson back in our HKS Kitchen for this hands on class where she will be teaching all about inclusions to up the flavor of your sourdough loaves. Participants will experience the reward of the sourdough bread making process as you begin with dough that has already bulk fermented with caramelized onion and goat cheese. Work in pairs as Laurie guides you on how to handle and stretch your inclusion dough.  Then score, roll, and bake your loaf of sourdough inclusion bread. Laurie will also bring a classic raisin cinnamon inclusion sourdough bread for the class to sample and learn about as well!  An overview of the entire sourdough bread making process will be reviewed and discussed. Once you learn the basics of sourdough, the variation and inclusion options are endless!

**All class ticket sales are final.  No refunds or credit transfers to other classes are available.**

MEET THE BAKER:

Founder and baker for Big Heart Bread, Laurie Anderson created her home-based non profit bakery to donate funds from bread sales to serve her community. www.bigheartbread.com

When a friend insisted on paying me to make her a loaf of my artisan sourdough bread I knew I had something valuable. Cooking for and feeding friends and family has always been rewarding - in fact, it feels like my purpose. I wanted to find a way to maximize this opportunity, maybe even to use these funds to serve those in need. 

I discovered that my granddaughter's school had a benevolent fund reserved for students from under-resourced families. The fund I collected from bread sales would be donated to this fund, where the school would oversee disbursements according to the needs of the students and their families (winter coats, boots, shoes, assist in utilities, etc.)

My mission quickly caught on by word of mouth and on social media. In three months of bread sales, Big Heart Bread's first donation was $1,247 to McNair Middle School in Fayetteville, Arkansas! I knew my idea was worth pursuing as a nonprofit business. The word was out that I was a benevolent baker and co-workers, friends, neighbors responded in support with more and more orders and general donations. Many suggested donations for bread were exceeded in support of "the kids". My baker heart was touched, and Big Heart Bread was born.  
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