SOURDOUGH BREAD MAKING
Learn to make your own flavorful, long-fermented sourdough loaf!
Time & Location
Sep 09, 2020, 5:00 PM – 6:30 PM PDT
Live Online Event hosted on Zoom
About the Event
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 Sourdough Starter (fresh starter available in-store, dehydrated starter available online (needs 5-7 days to activate))
- 1 2lb bag of Whole Wheat Flour
- 415 grams Bread Flour (plus extra for dusting)
- 2 teaspoons sea salt
- Medium-large mixing bowl
- Silicone spatula or Dough scraper
- Bench Scraper (optional, but recommended)
- Proofing basket or ~ 8” bowl or ~8” strainer
- Flour sack towel or tea towel
- Access to an internet ready computer or tablet
- Feed your starter the night before class. Let sit out at room temperature for 8+ hours.
- In the morning ~ 9am, combine 25 grams of your active starter (fed earlier the night before), 50 grams warm water and 50 grams whole wheat flour 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.
- Give your remaining starter another feeding and refrigerate for the next use.
- 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 bread flour plus 30 grams whole wheat flour. Mix until incorporated completely. Cover bowl with a towel and leave in a warm place to ferment for one hour.
- Have 2 tsp of sea salt ready to mix in during class and a small cup of water for dipping your hands into!
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
All workshop sales are final. We do not allow recordings.
Sliding Scale I$25.00
Sliding Scale II$32.50
Sliding Scale III$40.00