Quarry Hill will host Bridget Mariner, founder of Union Street Sourdough, for a free presentation on the benefits of baking with sourdough on Thursday, March 26, at 3 p.m., at the Anderson Inn.

Mariner will share her journey from a lifelong love of baking to discovering sourdough during the pandemic—a passion that now nourishes her family and community.

Learn how natural fermentation and 100% organic grains create breads, bagels, and baked goods that are not only delicious but more nutritious and easier to digest, according to Quarry Hill, in a news release. Discussion will include Maine’s culture of creative self-sufficiency, the importance of ingredient sourcing, and why long fermentation makes a difference.

"Discover what makes her products lighter, flavorful, and accessible to those who struggle with conventional baked goods," said the news release.

Part of Quarry Hill’s enrichment series for adults age 50 and better, this event is free; however, advance registration is required. To sign up, call Quarry Hill at 3016116 or email qhinfo@mainehealth.org.