Homemade Sourdough Bread
Learn the secrets of a San Francisco classic - sourdough bread! Danny Gabriner of Sour Flour will lead participants in mixing and developing dough by hand.
You'll learn how to scale ingredients and work with a variety of dough hydrations while honing your kneading, folding, and shaping technique under Danny's ever-watchful eye. Everyone will take home a basket with rising dough, along with the recipes and secret tips to bake it - and many future loaves! - from home.
Note: This class is limited to 16 participants to provide for more in-depth instruction on dough development technique.
Date & Time: Thursday, February 3, 5:30 - 7:30 p.m.
Location: La Victoria Bakery & Kitchen
Danny Gabriner has been baking and experimenting with bread for the past two years. As Sour Flour's first SF Baker, he leads the Bread Education Program. Bakers are taught how to bake by learning about controlling the activity of the fermenting starter, as well as the hands-on skills to shape the structure of the dough.
Sour Flour makes handmade, naturally fermented bread, and trains home and professional bakers.
*Sliding scale pricing available. Email email@example.com for details.
Urban Kitchen SF (www.urbankitchensf.org) is a 501(c)(3) nonprofit created to help reconnect urban dwellers to the sustainable creation, preservation and / or production of their food.
UKSF hosts affordable, single-purpose workshops themed around the DIY Slow Food concept. Classes incorporate hands-on learning with instruction by area experts. Spaces are offered on a sliding-scale basis where necessary, and no one is ever turned away for lack of funds.
Topics include food preservation, brewing Kombucha, baking bread, butchery, urban gardening, and more. Learn more about UKSF at www.urbankitchensf.org!