The phrase “to break bread together” represents people coming together to create peace, friendship or simply share a meal.
In the “Art of Sourdough” classes led by Jaelyn Folker, of Sourdough By J, student come to bake bread together — often leading them to build bonds.
Individuals can request Folker, a resident of Leesburg, to host private lessons on how to shape and bake sourdough bread.
Folker has led several classes this fall and is excited to lead more as the gathering holidays are around the corner.
“I truly enjoy bringing the community together,” Folker said. “It’s such a blessing to help cultivate a season of community.”
Folker believes her class is a perfect fit for Villagers and other area residents who are looking for a creative fall activity to do with their family without leaving their home or traveling too far.
“It’s a fun way to learn and pass down a new skill set,” she said. “I like (hosting classes) at the clients’ home. This way the class is less structured, and it creates a natural warm and homey atmosphere that feels really welcoming for everyone.”
Folker said her classes have led to families, friends and even neighbors, spending more time together.
“There have been times when people invite their neighbors to join the class,” she said. “Then, by the end, they are closer friends and realize they had a lot more in common than they originally knew.”It’s easy to win people over as the smell of freshly baked bread fills the room. But Folker also tries to make sure all her participants enjoy the education of break baking.
During the classes, students learn the basics of sourdough — including the benefits it has for the body, such as aiding digestion, providing a boost to the immune system by increasing healthy gut bacteria, and providing more minerals.
“It’s really important for me to know what I am putting in my body. From diabetes to autoimmune diseases, sourdough can be helpful,” Folker said. “There are so many pesticides in store-bought bread. I truly want to inspire people to make their food at home to create a sense of independence.”
During class, students learn to combine the standard sourdough ingredients. But Folker also adds a bit of holiday flair and creativity to the instruction by adding autumn-centric ingredients including pumpkin, chocolate and spices.
“I will have a few loaves that will be ready to score and bake in the oven,” she said, “as well as dough that students can shape and place in their bannetons to take home and make bread the following day.”
At the end of each class, participating individuals take home a few sourdough recipes, a sourdough starter, a banneton basket with dough that can be baked the next day and a pre-made sourdough loaf ready to eat.
To register for the upcoming class or request a private session, visit the Facebook page “Sourdough by J.”
Staff writer Brea Jones can be reached at 352-753-1119, ext. 5414, or brea.jones@thevillagesmedia.com.
