Register here:
https://elyfolkschool.app.neoncrm.com/np/clients/elyfolkschool/event.jsp?event=15911&
𝗙𝗿𝗶𝗱𝗮𝘆, 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 17, 2025, 6:00 - 8:00 𝗣𝗠
𝗔𝗡𝗗
𝗦𝗮𝘁𝘂𝗿𝗱𝗮𝘆, 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 18, 2025, 8:00 𝗔𝗠 - 2:00 𝗣𝗠
𝗧𝘂𝗶𝘁𝗶𝗼𝗻: $104 𝗠𝗮𝘁𝗲𝗿𝗶𝗮𝗹𝘀: $13
𝗝𝗼𝗶𝗻 𝗮𝗻 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲𝗱 𝗵𝗼𝗺𝗲 𝗮𝗻𝗱 𝗽𝗿𝗼𝗳𝗲𝘀𝘀𝗶𝗼𝗻𝗮𝗹 𝗯𝗮𝗸𝗲𝗿 𝘁𝗼 𝗴𝗲𝘁 𝘀𝗼𝗺𝗲 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗺𝗮𝗸𝗶𝗻𝗴 𝘀𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 𝗮𝗻𝗱 𝗰𝗼𝗺𝗺𝗲𝗿𝗰𝗶𝗮𝗹 𝘆𝗲𝗮𝘀𝘁𝗲𝗱 𝗯𝗿𝗲𝗮𝗱𝘀 𝗼𝘃𝗲𝗿 𝗮 𝘁𝘄𝗼 𝗱𝗮𝘆 𝗰𝗼𝘂𝗿𝘀𝗲.
On Friday we will be preparing several doughs and on Saturday we will work on techniques to turn raw dough into a variety of useful breads.
𝗔𝗹𝗹 𝗮𝘁𝘁𝗲𝗻𝗱𝗲𝗲𝘀 𝘀𝗵𝗼𝘂𝗹𝗱 𝗲𝘅𝗽𝗲𝗰𝘁 𝘁𝗼 𝗹𝗲𝗮𝘃𝗲 𝘄𝗶𝘁𝗵 𝘀𝗼𝗺𝗲 𝗯𝗿𝗲𝗮𝗱!
This class is very gluten positive and would be quite dangerous for someone with Celiac Disease. S͟t͟u͟d͟e͟n͟t͟s͟ ͟s͟h͟o͟u͟l͟d͟ ͟w͟e͟a͟r͟ ͟c͟o͟m͟f͟o͟r͟t͟a͟b͟l͟e͟ ͟c͟l͟o͟t͟h͟i͟n͟g͟ ͟f͟o͟r͟ ͟w͟a͟r͟m͟ ͟t͟e͟m͟p͟e͟r͟a͟t͟u͟r͟e͟s͟ ͟a͟n͟d͟ ͟c͟l͟o͟s͟e͟d͟-͟t͟o͟e͟d͟ ͟s͟h͟o͟e͟s͟.
𝘿𝙪𝙚 𝙩𝙤 𝙧𝙚𝙣𝙤𝙫𝙖𝙩𝙞𝙤𝙣𝙨 𝙖𝙩 𝙩𝙝𝙚 𝙀𝙡𝙮 𝙁𝙤𝙡𝙠 𝙎𝙘𝙝𝙤𝙤𝙡, 𝙩𝙝𝙞𝙨 𝙘𝙡𝙖𝙨𝙨 𝙬𝙞𝙡𝙡 𝙩𝙖𝙠𝙚 𝙥𝙡𝙖𝙘𝙚 𝙖𝙩 𝙩𝙝𝙚 𝙥𝙧𝙞𝙫𝙖𝙩𝙚 𝙝𝙤𝙢𝙚 𝙠𝙞𝙩𝙘𝙝𝙚𝙣 𝙤𝙛 𝙤𝙣𝙚 𝙤𝙛 𝙤𝙪𝙧 𝙗𝙤𝙖𝙧𝙙 𝙢𝙚𝙢𝙗𝙚𝙧𝙨! 𝙎𝙩𝙪𝙙𝙚𝙣𝙩𝙨 𝙬𝙞𝙡𝙡 𝙧𝙚𝙘𝙚𝙞𝙫𝙚 𝙩𝙝𝙚 𝙝𝙤𝙢𝙚 𝙖𝙙𝙙𝙧𝙚𝙨𝙨 𝙖𝙣𝙙 𝙙𝙧𝙞𝙫𝙞𝙣𝙜/𝙥𝙖𝙧𝙠𝙞𝙣𝙜 𝙙𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨 𝙪𝙥𝙤𝙣 𝙧𝙚𝙜𝙞𝙨𝙩𝙧𝙖𝙩𝙞𝙤𝙣.
𝗔𝗯𝗼𝘂𝘁 𝘁𝗵𝗲 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗼𝗿: 𝗛𝘂𝗱𝘀𝗼𝗻 𝗞𝗶𝗻𝗴𝘀𝘁𝗼𝗻 is an avid baker, active both in his home kitchen and at Brainstorm Bakery. Hudson also serves as the Legal Director for CURE, a Minnesota environmental nonprofit. In Ely, he is active with the Ely Climate Group, Boundary Waters Connect, and the Ely Folk School. A born and raised Minnesotan, Hudson lives in the home his grandparents built in the woods outside Ely, MN, where he spends his free time baking bread, chopping down balsams, and running.
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