Description
In these short in-person sessions we’ll cover sourdough basics and troubleshoot issues you might come across when your baking at home. Take a single session, or sign up for them all for a comprehensive overview of Sourdough at home.
Each session will be on Wednesday evenings from 5:00 to 6:30pm in our shop. Class size is limited to 10. Bring a notebook and writing tool. We’ll take care of the rest.
Each session is $35 per person or $150 for all 5.
June 10 – Session I – Starting and caring for your starter – we will cover the basics on creating a starter, caring for it, how to keep it alive when you leave for travel, when it is truly dead or just needs a little TLC, and various benefits of the flours you use. Folks will leave with their own starters. (Bring a glass jar with lid)
June 17 – Session II – I have a starter, now what? In this session we’ll cover the various levains, sponges and soakers you can prep for your doughs.
June 24 – Session III – Mixing and Folding. Now your ready to start making your doughs. This step is where your dough develops and rises, or falls. We will cover baker’s math, autolyse, resting, slap and folds, stretch and folds and why this is so much work (JK!)
July 1 – Session IV – Proofing – from cold proofing, to determining when your loaf is ready to bake.
July 8 – Session V – Scoring and baking – prepping your oven and baking tools is key and timing can be everything. We’ll cover scoring techniques, what you are trying to achieve through scoring, and how to bake a killer loaf of bread in your home oven.
Class cancellations and refunds: Cancellations must be made at least 10 days prior to the scheduled session for a full refund. Cancellations made with less than 10 to 48 hours will receive a credit for a future session of their choice (sessions will be scheduled multiple times throughout the year). Cancellations made with less than 48 hours notice will not receive a refund or a credit, due to the limitations to class size.
