Type of Course: Demonstration | Course Length: 10AM-3PM | Space: 6 students | $80
Break: Students are allotted a 30 minute lunch break.
The class is designed as an introduction to sourdough baking techniques for beginners with little to no experience with naturally leavened bread. Our introductory course is taught through a combination of demonstrations and brief hands-on elements to provide a fundamental understanding of baking naturally leavened bread. The course is structured in order to build your confidence as you approach our advanced baking classes in the future.
We will provide lessons on maintaining a sourdough starter, mixing, shaping, scoring and baking a bread recipe. This course relies on demonstrations to teach basic principles. Students will, however, be able to use their senses (touch, smell, taste, sight) throughout the lesson.
Principles that will be covered
Learning the history of bread making
Sourcing flours and how our agriculture systems affect bread + our gut-health
Understanding the components of a starter and how to maintain a healthy, active starter
Discovering how slow fermentation process transforms bread
Looking at the role of each ingredient of naturally leavened bread
Learn the fundamental basics of proper mixing, fermenting, shaping and baking
Understanding the various stages of naturally leavened dough by utilizing your senses
Baking bread at home in a dutch oven or cast-iron