The Problem

Owsley County has a rich heritage of homesteading, including bread making, sewing, and farming. However, in recent years, the interest in homesteading and the art of homemaking, such as baking bread, has diminished. This decline is particularly noticeable among newer generations. In the past 3-4 years, post-COVID-19 pandemic, there has been a renewed interest in homesteading. Despite this resurgence, the generational gap in practicing these skills presents a challenge in preserving and passing down the knowledge of homesteading and food preparation.

The Educational Program Response

To address this issue, the Owsley County Cooperative Extension Service County Extension Agent for Family and Consumer Sciences, Rosa Smith, collaborated with Mandy Lindberg, a local farmer and baker originally from Southern California, who recently moved to Owsley County. Together,  two beginner Sourdough classes were organized and aimed at educating residents about the proper techniques for making sourdough bread. The classes also provided valuable information on the health benefits and cost-effectiveness of sourdough bread.

The Participants/Target Audience

The first session saw 12 participants (1 male and 11 females), while the second session had 11 participants (all females). Out of the 23 participants, only two had medium knowledge of how to start making sourdough. The majority (21 people) had no prior knowledge. All participants reported an increase in their understanding of how to begin making sourdough after attending the workshop. Before the workshop, none of the participants were aware of the history or benefits of sourdough.

Other Partners (if applicable)

No additional partners were involved in this specific program.

Program Impact or Participant Response

The workshops had a significant impact on the participants. All 23 attendees tasted the sourdough, and 20 expressed their intention to attempt making their own loaf. Mandy Lindberg provided each participant with a dehydrated starter to help them begin their sourdough journey.

Three months after the workshop, follow-up contact was made with the participants who intended to start making sourdough. The results were as follows:

• 10 participants reported that they had begun rehydrating their starter but encountered difficulties at a specific stage and were unable to make bread.
• 3 participants successfully rehydrated their starters and had already baked several loaves of sourdough.

Here are some quotes from the participants:

• "The workshop was incredibly informative. I had no idea sourdough had such a rich history and so many health benefits."
• "Mandy's instruction was clear and easy to follow. I'm excited to continue my sourdough journey."
• "Even though I faced some challenges, I feel more confident in my ability to make bread at home now."