Our ancestors ate mostly fermented foods, including bread which was leavened using various strains of natural/healthy bacteria. Making sourdough bread is easy, healthy, and delicious. In this workshop you will make a sourdough dough ball to take home to bake the next day or the day after. Workshop includes King Arthur Bread Flour, fresh starter, salt, stainless steel mixing bowl & plastic cover, proofing basket with cloth, dough scraper, and an active 150 year old San Francisco Sourdough Starter to take with you. Complete instructions along with my Sourdough Discard Cracker Recipe will be emailed to you as PDFs prior to the workshop. Important recipes & informational docs are included in a folder with pen and notepaper. Learn all aspects of Sourdough bread baking: Starter Maintenance, Flours, Salting, Hydration ratios, the Leaven, the Autolyse, Resting, Stretch & Folds, Shaping, Proofing, the Rise, Etching, Dutch oven baking: the Crumb & the Crust. Sourdough Bagels and Sourdough Focaccia will be discussed. You will sample two breads during this class: one previously baked and one baked during the class, accompanied with butter, and honey from Steve’s Bees Honey.
Instructor: Steve Shapson has 25 years’ experience in instructing culinary arts: including beer/wine/mead, cheese making, mushroom cultivation.
