SOURDOUGH BREAD MAKING

In this online workshop we’ll be demonstrating how to make a long-fermented sourdough bread loaf.  What typically takes 3 days of fermentation will be expedited and demonstrated virtually so students can see first hand each step in the fermentation process.

Note: If participating, you will need to tend to your dough after class until 10pm PST, and bake your loaf the next day between 10am-2pm

What you’ll learn:

• How to prepare your sourdough starter for optimal leavening, mix your dough, the unique sourdough kneading technique of "stretching and folding", shaping the dough, proofing, all the way to baking!

• What tools you need for sucess

• What ingredients work best

What you’ll need to make a loaf with us:

• Active (fresh starter available in-store, dehydrated starter available online (needs 5-7 days to activate))Sourdough Starter

• 1 2lb bag of Whole Wheat Flour 

• 415 grams (plus extra for dusting)Bread Flour

• 2 teaspoons sea salt

• Medium-large mixing bowl

• Silicone spatula or Dough scraper

• (optional, but recommended)Bench Scraper

• or ~ 8” bowl or ~8” strainerProofing basket

• or Flour sack toweltea towel

• Access to an internet ready computer or tablet

Advance Prep:

• the night before class. Let sit out at room temperature for 8+ hours.Feed your starter

• In the morning ~ 9am, combine 25 grams of your active starter (fed earlier the night before), 50 grams warm water and 50 grams in a wide mouth pint or quart jar; mix until combined. Let sit out at room temperature for 6-8 hours. This is what we call the leaven. whole wheat flour

• Give your remaining starter and refrigerate for the next use. another feeding

• At 4:30pm - 30 min before class, combine 350 grams warm water and all 125 grams leaven in a large mixing bowl. Using your fingers, gently pull the leaven apart and dissolve in the water. Add 415 grams plus 30 grams flour. Mix until incorporated completely. Cover bowl with a towel and leave in a warm place to ferment for one hour. bread flour whole wheat

• Have 2 tsp of ready to mix in during class and a small cup of water for dipping your hands into! sea salt

How the online workshop works

• We’ll email you a registration confirmation which includes the Zoom link and password. After the workshop, you’ll receive a pdf copy of the recipes and processes covered in the workshop

• Step-by-step demonstrations

• Q&A

All workshop sales are final. We do not allow recordings.