$185 – $640

10.6.18 Heritage Grains + Sourdough Breads Workshop

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Location

Barton Springs Mill

252 Frog Pond Lane

Dripping Springs, TX 78620

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Refund Policy

Refunds up to 7 days before event

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Description

This intensive hands-on sourdough bread workshop will be led by Sandeep Gyawali of Miche Bread and is intended for beginner to intermediate home bakers.

Each participant will make 2 very different types of bread from start to finish. First, you will choose from a selection of a half dozen organic heritage grain flours to make a custom multigrain sourdough boule. You'll get to know each grain's unique flavor thanks to a tasting of single varietal breads baked by Sandeep for the class. We will be using flours made from einkorn, Egyptian Blue Tinge emmer, Marquis wheat, Rouge de Bordeaux wheat, Sungold spelt and Wren's Abruzzi rye.

Sandeep will also discuss some of the advanced multistage techniques he uses to make his breads extra flavorful. For this class, we'll also have some advanced materials you can use, such as mashes, overnight autolysed dough, porridge and sprouted grains.

Second, we will make a 100% whole grain rye sourdough pan loaf, the process for which is very different than for wheat bread.

Third, James Brown, proprietor of Barton Springs Mill, will show how to make a delicious heirloom corn bread using corn flours milled in house.


All breads will be baked in a commercial steam-injected hearth oven, but we will also demonstrate ways to achieve the same/better results from your home oven. Everyone will take away 2 loaves of bread that they make, the custom recipe dough to bake at home the next day, and a sourdough culture.

Sandeep will also talk about his project promoting the use of our local mesquite beans. There will be samples of mesquite products to taste.

Snacks will be provided throughout, including a selection of single varietal breads, cookies, mesquite bean butter, lots of cheese, charcuterie and spreads. All breads are vegan and we will have some vegan spreads as well. We encourage you to BYOB; we will have plastic cups on hand.



*** BSM will be offering a special 25% discount on thier grains/flours for workshop atendees ***


Barton Springs Mill is the catalyst for a local grain revolution, and provides fresh stone-milled flours for the community. James will discuss the different grains he carries and the work he's been doing with Texas farmers to build a local heritage grain economy. You'll have an opportunity to tour the large stone mill, seed cleaner and hammer mill.


These are some of the topics we will cover in the class:


* Choose Your Own Dough Adventure: Multiple pathways to extend fermentation to make more flavorful breads that fit into your schedule
* Mixing, fermenting, shaping and baking using tools available for a home baker
* Advanced techniques.
* The state of the local grain economy in Central Texas
* The role of native enzymes in dough and how to manipulate them for better bread
* Evaluating a loaf of bread
* Hands on making/baking of a multigrain sourdough boule
* Hands on making/baking of a dense sourdough rye pan loaf
* Demonstration of making a heirloom corn bread
* Stone milling, roller milling, hammer milling and milling your own flour at home
* Heritage and local grains vs. commodity grains and how they relate to baking performance
* Our native food: mesquite beans

If you have specific questions/topics you'd like us to address, feel free to email us beforehand and we'll bring it up during class.

Email: michebread@gmail.com
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Date and Time

Location

Barton Springs Mill

252 Frog Pond Lane

Dripping Springs, TX 78620

View Map

Refund Policy

Refunds up to 7 days before event

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