The Magic and Science of Sourdough
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°ᴗ°$35 per person
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The secret to incredible sourdough that's soft, crusty, and easy on your digestion? Air. Bread can be intimidating for all bakers, even experienced ones, but learning how to make a perfect loaf almost every time means understanding the power of air and how it infuses itself into your bread and aids in the fermentation process.
Sourdough bread is an ancient art, and it can be particularly useful for anyone looking to cut down on their grocery bill or improve their digestion or gluten sensitivity.
In this 3.5-hour class, you’ll learn everything you need to start making sourdough or improve your sourdough baking skills, including:
- How to begin and maintain your starter from scratch, including correcting over-acidic starter and preventing mold.
- How to revive a hungry, sleeping, or “dead” starter.
- The benefits and drawbacks of buying starter.
- Dough hydration and temperature, including how the weather effects your starter
- How different flours (including heritage grains) impact your sourdough
- How to make an artisan loaf, including mixing and the stretch and fold method, as well as the coil method, identifying proper fermentation, building gluten, shaping, basic scoring, and baking.
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