Description

In 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 starters 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 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.
This is going to be a great workshop! Lastly, we will make some pizza, cinnamon rolls, and chocolate rolls and even some doughnut holes to enjoy for dessert. We will prepare food together and then sit down and have a full dinner and dessert! It is going to be a lot of fun in the kitchen. The workshop will take place at Happy Girl Kitchen.
To register: Happy Girl