Have you been curious about using different types of flour in your sourdough? In this class, we will be mixing and baking sourdough with different flours. We will also see the difference in higher or lower hydrations. We will discuss the impact of using whole grain flour, heirloom wheats (like einkorn, rye, and spelt), ancient grains (like millet, quinoa, sorghum, teff, buckwheat, cornmeal, and quinoa), and other ingredients (like seeds/nuts, fruits/vegetables, dairy, and spices). The world of sourdough really does feel like it's full of endless possibilities! Included in this class are two loaves of your choice and a goody bag of mixed flours/grains to use in your baking at home.
PAYMENT AND CANCELLATIONS:
Please make sure you will be able to attend before submitting your payment, as we will not be issuing refunds or transfers for cancellations UNLESS we are able to fill your spot from the waitlist. You are also welcome to send someone in your place, if you run into any last minute issues. Please let us know ASAP if you need to cancel, and we will do our best to fill your spot. This can be very difficult to do less than 48 hours before a workshop!
ADDITIONAL INFO: ***This is an ADULT ONLY workshop. We will be using a small commercial kitchen space that is not set up for children. ***There is no gluten free option for this workshop. If you have a gluten allergy, please do not attend! ***Space will be tight! Please be considerate. We will only have room for individuals accepted into the workshop. No room for extra guests. *** Masks are optional. If you are feeling sick, please do not come to the workshop! ***Appropriate attire for this workshop: Hair pulled back and covered with a hat or headband, full length pants, and close-toed non-slip shoes. An apron is optional but recommended. Flour and dough will come out of clothes in the wash, but please be prepared!
