Inspired by the air of spring, the Snails are bringing their passion to our community. Our terroir is filled with gestures and commitments, in this spirit, we are presenting our Snail awardees through a series featuring the passion that animates them. The concept is centered on the presentation of those who keep the good, clean, & fair values alive.

Randy George, baker and keeper of the yeast at Red Hen Bakery, will speak about the passion of their work, share a recipe or tip, and there will be time for sharing and questions. A virtual option to join the event online via Zoom will be available. The event will provide a time to meet and engage with the Slow Food community. The recipe will be available one week before the event on Slow Food Vermont’s website.

Learn more about the Snail of Approval process, here.

Register, here.

From Randy:

Yeast Farming: What it Means to Make Naturally Leavened Bread 

For nearly 25 years, twice every day, we have been taking a small quantity of fermented flour and water and adding more flour and water to it to perpetuate a very special microbiological process. This substance goes by various, evocative names depending on where you come from. Some of these are chef (French for “chief”), mother, seed, levain/leaven, or commonly in the U.S., sourdough.  

In the early ‘90’s, when I first tried some breads made by this process, I was intrigued by the idea that great leavened bread could be made without the addition of bakers’ yeast. Prior to the late ‘80’s in the U.S., this was not a well-known method, but in many European countries, this method is as old as bread itself. 

In order to understand this mysterious process, I got my first bakery job in a shop that specialized in naturally leavened breads. I discovered that, with this method, leavening is not really an ingredient at all, it is practically a way of life! I also discovered that a healthy levain culture is just like a healthy human culture—it is not a thing-- it thrives when you do the work to maintain it.  

To this day, I remain as enthralled by the process and possibilities of making naturally leavened bread as I did when I first began making bread this way. 

On Saturday, June 1st, I invite you to a discussion of the natural leavening process. We will taste various types of bread (including pizza!), all made with natural leavening, and every attendee will have the opportunity to leave with their own levain to bake at home.