Type of Course: Hands-on | Course Length: 2 days | Time: Friday 10AM - 3PM | Saturday 9AM - 1:30PM
Space: 6 students | $180
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 a variety of bread baking techniques and applications through mixing, shaping, and baking a selection of sourdough baked goods: sourdough bread, nordic rye, honey-sesame loaves, sourdough crackers, and focaccia.
Class includes recipe handouts, presentations, hands-on instruction, and light refreshments and vegetarian meals. Students will also leave with their own starter, 1lb. bag of flour, a proofing basket, and the loaves they mixed, shaped, scored and baked (sourdough loaf, nordic rye, honey-sesame loaves).
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