Author: Rosa Smith
Planning Unit: Owsley County CES
Major Program: Food Preparation and Preservation
Plan of Work: Unrelated to a specified County Plan of Work
Outcome: Intermediate Outcome
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.
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 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.
No additional partners were involved in this specific program.
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:
Here are some quotes from the participants:
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