Our ancestors ate mostly fermented foods, including bread which was leavened using various strains of healthy bacteria. Recently an explosive interest in making this fermented bread has taken place. Making sourdough bread is easy, healthy, and delicious.
This class includes all aspects of sourdough bread baking: the Starter, Flours, Salting, Hydration ratios, the Leaven, the Autolyse, Kneading/resting/stretching & folding, proofing, (baskets/Bannetons), the Rise, Etching, Dutch oven baking: the Crumb & the Crust. A sourdough starter is included so you can make great sourdough bread at home. We will make a wonderful sourdough bread using steel cut oats (for texture) and two kinds of King Arthur Flours. We will taste our freshly baked bread along with butter and honey from Steve’s Bees Honey.
Course documents will be supplied in a handy folder along with pen and paper to take notes.
Instructor: Steve Shapson: 15 years’ experience in instructing culinary arts.
