Description

This workshop we will give you the technique of our 24-hour ferment for our sourdough and our technique for handling and shaping the dough to give a nice firm crust. You will go home with some of your own sourdough starter and a recipe of how to feed it and keep it healthy.
We will discuss the science behind the fermentation process and using different flours. You will have a hands-on experience of kneading the dough and then shaping it into loaves.
Please bring a bowl or bread dough basket to take your bread dough home in that you are going to bake off the next morning. At home you will need a loaf pan for bread or a 6-quart enameled iron pot for taking your dough home to bake the next day. We will also bake off some loaves that will be prepared from the day before so that you can see that process as well and take home that loaf of bread too.
Lastly, we will make some pizza, cinnamon rolls and chocolate rolls and even some doughnut holes to enjoy for dessert. It is going to be a lot of fun in the kitchen.
We will prepare food together and then sit down and have a full dinner and dessert! To sign up: HGK

***We have created a flour starter kit for people who take our sourdough workshops! You need to order the starter kit within 48 hours before the workshop so that we have time to pack it up - we want the flour to be as fresh as possible! You will get enough flour for 8 loaves of bread and for feeding your starter for 15 days!!! Each bag of flour will be labeled according to your recipe. You can pick up the starter kit at the workshop!