Working with Wild Yeast Sourdough NOW BOOKING!
Spend an afternoon learning to bake rustic sourdough breads using a wild yeast culture in this 5-hour intensive workshop. In this class, participants will learn how to feed, nurture, use, and care or a sourdough culture. They will learn how to handle high hydration dough while using time and temperature to coax out different desirable flavor profiles in order to cultivate a personalized signature sourdough bread that is uniquely their own. Each participant will take home a sourdough culture, a sampling of sourdough breads made in class, a banneton that is theirs to keep, and a loaf of unbaked bread that will be cold-proofed overnight and baked the following morning at home. Please note: Workshop finish time is an estimate. Because wild yeast is a living organism with its own timeline, there can be variations that lead to shorter or extended fermentation periods. Please plan accordingly.
Spend an afternoon learning to bake rustic sourdough breads using a wild yeast culture in this 5-hour intensive workshop. In this class, participants will learn how to feed, nurture, use, and care or a sourdough culture. They will learn how to handle high hydration dough while using time and temperature to coax out different desirable flavor profiles in order to cultivate a personalized signature sourdough bread that is uniquely their own. Each participant will take home a sourdough culture, a sampling of sourdough breads made in class, a banneton that is theirs to keep, and a loaf of unbaked bread that will be cold-proofed overnight and baked the following morning at home. Please note: Workshop finish time is an estimate. Because wild yeast is a living organism with its own timeline, there can be variations that lead to shorter or extended fermentation periods. Please plan accordingly.
Spend an afternoon learning to bake rustic sourdough breads using a wild yeast culture in this 5-hour intensive workshop. In this class, participants will learn how to feed, nurture, use, and care or a sourdough culture. They will learn how to handle high hydration dough while using time and temperature to coax out different desirable flavor profiles in order to cultivate a personalized signature sourdough bread that is uniquely their own. Each participant will take home a sourdough culture, a sampling of sourdough breads made in class, a banneton that is theirs to keep, and a loaf of unbaked bread that will be cold-proofed overnight and baked the following morning at home. Please note: Workshop finish time is an estimate. Because wild yeast is a living organism with its own timeline, there can be variations that lead to shorter or extended fermentation periods. Please plan accordingly.
Please make room in your refrigerator for a 9” wide, roughly 6” high banneton boule that will be cold proofed overnight. Recommended equipment for home: Covered 5qt dutch oven or baking stone or steel, cast iron or stainless steel skillet, smooth cutting board or countertop.
NOTE: If you do not have these items or want to purchase them, please contact instructor for possible make-shift substitutions.
