Although a lengthier and more complicated process than baking bread with yeast, a sourdough loaf is a thing of beauty. And these days, it’s no secret that slow fermented breads are a more healthful option. In class you’ll learn the basics of creating these artisan loaves with their well-developed crusts and open, flavourful crumb. This hands-on workshop includes detailed handouts, dough handling, a loaf to bake at home, and fresh bread to taste!
Please bring a tea towel and loaf pan (or a small soup/mixing bowl) with you to class, you’ll require this to transport your unbaked loaf when you leave. Gluten intolerances cannot be accommodated.
*Students are strongly encouraged to have an understanding of sourdough starter maintenance or to register for the preceding class Sourdough Primer, offered on February 25th.