Type of Course: Hands-on | Course Length: 2 days | Time: Friday 10AM - 3PM | Saturday 11AM - 1:30PM
In this two day baking course, you will not only gain a new understanding of baking with wild yeast cultures but also expand your hands-on baking knowledge and your overall bread repertoire.
We will cover the history of bread making, the properties of wild yeast cultures, and how to mix, shape, proof, and bake naturally leavened bread at home. Class includes recipe handouts, presentations, hands-on instruction, and a Q&A session. Students will also leave with their own starter, 1lb. bag of flour, dough scraper, a proofing basket, and a loaf they mixed, shaped, scored and baked.