In-Person Sourdough Class

Description

Learn to bake naturally leavened, slowly fermented bread using freshly milled whole grains.

Sourdough. I call it ‘real bread’.

In this class you will learn the art and skill of creating a loaf of sourdough bread from start to finish.

This includes how to use and maintain a starter, mixing and shaping the dough, and baking techniques to achieve a hearty hearth loaf.

We will also make starter ‘discard’ crumpets and ‘discard’ blender multigrain waffles.

You will begin a loaf of bread to take home and bake the next day.

Charcuterie with freshly baked whole wheat and cranberry pecan sourdough bread will be served for lunch so come with an appetite and ready for a fun time together!

Bring a pint size jar to take home some starter. I will also have some jars and a few supplies for sale.