Working with Wild Yeast Sourdough NOW BOOKING!

from $165.00

Spend an afternoon learning to bake rustic sourdough breads using a wild yeast culture in this 5-hour intensive workshop. In this class, participants will learn how to feed, nurture, use, and care or a sourdough culture. They will learn how to handle high hydration dough while using time and temperature to coax out different desirable flavor profiles in order to cultivate a personalized signature sourdough bread that is uniquely their own. Each participant will take home a sourdough culture, a sampling of sourdough breads made in class, a banneton that is theirs to keep, and a loaf of unbaked bread that will be cold-proofed overnight and baked the following morning at home. Please note: Workshop finish time is an estimate. Because wild yeast is a living organism with its own timeline, there can be variations that lead to shorter or extended fermentation periods. Please plan accordingly.

Class Dates:

Spend an afternoon learning to bake rustic sourdough breads using a wild yeast culture in this 5-hour intensive workshop. In this class, participants will learn how to feed, nurture, use, and care or a sourdough culture. They will learn how to handle high hydration dough while using time and temperature to coax out different desirable flavor profiles in order to cultivate a personalized signature sourdough bread that is uniquely their own. Each participant will take home a sourdough culture, a sampling of sourdough breads made in class, a banneton that is theirs to keep, and a loaf of unbaked bread that will be cold-proofed overnight and baked the following morning at home. Please note: Workshop finish time is an estimate. Because wild yeast is a living organism with its own timeline, there can be variations that lead to shorter or extended fermentation periods. Please plan accordingly.

Please make room in your refrigerator for a 9” wide, roughly 6” high banneton boule that will be cold proofed overnight. Recommended equipment for home: Covered 5qt dutch oven or baking stone or steel, cast iron or stainless steel skillet, smooth cutting board or countertop.

NOTE: If you do not have these items or want to purchase them, please contact instructor for possible make-shift substitutions.

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