Type of Course: Hands-on | Course Length: 2 days | Time: Friday 10AM - 3PM | Saturday 11AM - 1:30PM
Space: 6 students | $180
Break: On Friday, students are allotted a 30-45 minute lunch break.
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.
Principles that will be covered
The history of bread making, the commercialization of bread, and the old-world approach of bread making
Understanding our agriculture systems regarding flour and how flour is considered a ‘produce’
Types of grains and flour, baking with freshly milled flour, sourcing local flours, understanding milling methods
Creating a wild yeast culture (starter) and maintaining its health
Recipe building and baker’s percentages to formulate your own recipes
Creating a baking schedule that works for your lifestyle, and managing the starter to fit your baking schedule.
Discovering how slow fermentation process transforms bread into an easily digestible, gut-friendly food
In-depth and hands-on approach to mixing, fermentation, shaping, and proofing
Baking bread at home in a dutch oven or cast-iron