Hands-On Sourdough Bread Workshop
Details:
Does the thought of baking a delicious loaf of sourdough bread get you excited? Do you currently bake sourdough bread and want to improve upon your results? If you answered yes to either of these questions, come join me for a Hands-On Sourdough Bread Workshop! My name is Kristen & you can find me on Instagram & YouTube under the handle, Full Proof Baking.
In this beginner-to-intermediate-level workshop, I will demonstrate & teach my full method of making an open crumb sourdough bread from beginning to end using two staggered doughs for each student. Throughout the workshop we will explore all aspects of the sourdough baking process, including starter/levain care, autolysing, bulk fermentation, dough handling, final proof, & how to bake in a home oven! I have capped the workshop at 8-10 people so that I will be able to work closely with each of you. Bring your questions! There will be plenty of time for Q&A throughout the session.
For this workshop I am collaborating with Lisa & Jim Challenger of Challenger Breadware LLC. They have graciously offered to host this event at Blue Moon Farms (the headquarters of Challenger Breadware in Northfield, IL)! Ample parking will be available.
Refunds can be issued up to 7 days before the event, and up until a day before the event if the ticket can be transferred to someone on the wait list. Please contact me at [email protected] with any questions!
In class you will:
-Learn tips on how to fully activate your starter culture/levain before a bake.
-Manage dough through all the steps of bulk fermentation and learn methods to build strength & structure into your dough.
-Gently shape a dough at the end of bulk fermentation, monitor the dough during final proof, slash, & bake.
You will leave with:
-A sample of my sourdough starter (dehydrated) with instructions on how to rehydrate & maintain it.
-One hot-out-of-the-oven sourdough loaf that you will shape & proof and bake yourself during class. If you're interested in purchasing the Challenger Breadware Pan that I use for baking, please see the link here!
-One not-quite-finished-bulking dough you worked on during class. This will go home with you to be shaped, proofed, & baked.
