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, proofing, (baskets/Bannetons), the Rise, Etching, Dutch oven baking, the Crumb, the Crust. A 150 year old sourdough starter (originally from San Fransisco) is included so you can make great sourdough bread at home the next day. Steve will conduct a demo, making a wonderful sourdough bread using steel cut oats (for texture) and two kinds of King Arthur Fours. Two sourdough breads will be sampled, one already baked and one that will be baked during the class. Butter and honey from Steve’s Bees will be offered to everyone attending. Course documents will be supplied, as well as a pen and paper to take notes.
* Steve Shapson has been instructing in the culinary arts for over 18 years, which include cheese/yogurt/kefir/kombucha making, edible mushroom cultivation. Sourdough bread is his latest passion after having three friends introduced him to the wonderful taste.
