Cost: $65 per person
This is an introduction to baking naturally leavened breads at home. This class is a lecture/observation based class, with a few chances to get your hands doughy. Naturally leavened breads are most commonly known as ‘sourdough’. This is an ‘old world’ method of leavening breads without the use of commercial or instant yeast. The long fermentation of naturally leavened breads, gives the wild yeast, in the starter/sourdough culture, a chance to breakdown the complex proteins of wheat. This makes it easier for our bodies to digest while also preserving all the good stuff, vitamins and minerals!!
- Milling, assessing grains and flour qualities
- How to maintain a sourdough starter
- Hand mixing, folding, shaping
- Proofing and retarding naturally leavened breads
- Baking in a dutch oven, on a stone, and a wood fired oven
10am – Welcome/Intro and flour talk
11am – Meet your mother and mixing dough
1230pm – Cutting, pre-shaping, and forming loaves
1pm – Lunch Break
2-4pm – Oven talk and baking loaves
Class size limited to 15 people. You can sign up here to get on our mailing list for future classes!