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. You can join us during class or simply watch, take notes and create on your own time!

Note: If participating, you will need to tend to your dough for about 3 hours after the class video, and bake your loaf the next day, about 12-16 hours later. There is a full timeline available post purchase.

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 success
• What ingredients work best

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

• Active Sourdough Starter (fresh, live starter is available in-store or dehydrated starter available online but needs 5-7 days to activate))
• 1 bag of Whole Wheat Flour (for feeding, building the leaven and our dough recipe)
• 400 grams Bread Flour (plus extra for dusting)
• 400 grams filtered water
• 2 teaspoons sea salt
• Medium-large mixing bowl
• Silicone spatula or Dough scraper
• Bench Scraper
• Proofing basket or ~ 8” bowl or ~8” strainer
• Flour sack towel or tea towel 
• Digital scale

Advance Prep:

• If using, be sure to activate your dehydrated starter culture at least 1-2 weeks prior to class. 
• Timing is everything! If you want to join us (virtually) in making a loaf during the video class, please review the advanced prep and timeline provided (once class is purchased) and plan accordingly. 

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