Stephanie Ariganello and Jeremiah Kouhia, co-owners of the Mother Loaf Breads bakery, in Milan, will explore the long and crunchy history of sourdough from 3 to 5 p.m., September 16, at the Malletts Creek Branch Library. They will explain the basics of how they make their long, cold, slow-fermentation loaves and dive into the most important aspect of producing sourdough breads: why we should make them.
This event is held in partnership with the Culinary Historians of Ann Arbor, an organization of scholars, cooks, food writers, nutritionists, collectors, students and others interested in the study of culinary history and gastronomy. Their mission is to promote the study of culinary history through regular programs open to members and guests, through the quarterly newsletter, Repast, and exchanges of information with other such organizations.
Location: 3090 E. Eisenhower Pkwy., Ann Arbor. For more information, call 734-327-4200 or visit aadl.org.