Learn all about sourdough starters for bread baking and more with Liz Sassen of Homestead Restaurant. We will discuss techniques, maintenance and troubleshooting for your new sourdough starters that Liz will share. Each student will also create and shape a loaf to proof, take home and bake the next day. There will be plenty of samples to taste and recipes to inspire.
Students are asked to bring in a thin towel and a deep bowl or strainer/colander approximately 8 inches in diameter to transport their shaped dough home. Alternatively, students may purchase a proofing basket and muslin cloth here at the shop for an additional $20. (A proofing basket will be a valuable resource for future bread baking endeavors.)
"The process of fermenting foods; to preserve them and to make them more digestible and nutritious - is as old as humanity" - Sandor Katz, Wild Fermentation.