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In this 1.5-hour workshop participants will learn the basics of managing a liquid style leaven and how to use starter in place of flour and water in a rustic pastry dough suitable for galettes, pies and tarts. We will also discuss the best flours for pastry and general pie crust guidelines. Together we will mix a large batch of this dough and bake flakey, pie crust cookies. A favorite treat for both the young and old.

Tara Jensen runs the mobile, wood fired baking school, Smoke Signals. Jensen has been teaching sourdough bread, pastries and pies for over four years. Her book, A Baker’s Year, was hailed by Bon Appetite as “stand out publication” on life and baking. Known on Instagram as @bakerhands, Jensen posts daily to over 100k baking enthusiasts. She recently moved to Southwestern Virginia and is renovating a house with her husband and two dogs.