Bread Baking with Sourdough: Two days of refining your knowledge about starter cultures, shaping, scoring, and dough-handling techniques. Deepen your understanding of flavor development, baker’s percentages, flour selection, and use of pre-ferments / sourdough in this hands-on workshop. The workshop is held in our beautiful northern Vermont bakehouse & classroom.
Date: Saturday, May 25 from 2 pm to 8:00 pm (includes refreshments and bread tasting)
Sunday, May 26 from 9 am to 3 pm (including refreshments, lunch break with bakery-to-table foods and a sensory bread tasting at the end of the workshop)
Level: All levels, a basic understanding of bread baking with sourdough is helpful,
min. 4, max. 8 participans
Location: Brot Bakehouse School and Kitchen, 38 Meade Rd. Fairfax Vermont
Costs: $290 - includes all refreshments, hands-on instruction and all materials
Instructor: Heike Meyer
Baking bread with sourdough is different! Every professional and home baker who has worked with a live culture knows that rules don't seem to apply when it comes to baking bread with sourdough. Timing, temperature, types of flour used...they all play a major role here.
In this class we explore some of the centuries-old techniques that master bakers around the world have developed to work with sourdough before commercial yeast was used for bread making. We learn all about the origin & history of bread, plus different grains and their nutritional values, before tackeling different ways of baking delicious sourdough breads made with heritage wheat, rye, spelt and more. And we are not limited to the "classic" sourdough culture here - there are many different types of cultures available for the baker and all of them can be started from scratch in your kitchen.
Special attention will be paid to different methods of fermenting and how to make and keep a bread culture. "Feeding" schedules and techniques to keep a culture vibrant are discussed and practised.We look at classic and new recipes to create a bread that we then bake in class, and you will not only gain a new understanding of working with natural starter cultures, but also expand your hands-on baking knowledge and your overall bread repertoire beyond the ordinary. Class includes recipe handout, presentation, hands-on instruction, a Q&A session and a sensory bread tasting.
- History of bread / basic overview of grains
- Bread, Grain, Sourdough - myths and facts
- Fundamentals of bread baking
- Fundamentals of working with sourdough and other wild yeast starters
- Materials and supplies needed for bread baking at home
- Starting and maintaining a bread culture (aka sourdough)
- Know your bread - Know your grain: Difference of working with wheat, spelt, rye and pseudo-grains
- European recipes for wheat, spelt, rye, whole grain breads, sweet breads, cakes and flatbreads (Pizza)
- Hands-on techniques: mixing, folding, shaping, scoring, baking
- Discussion: Commercial yeast vs. sourdough
- Working with a wood fired oven
- Starter Culture to take home
- Recipes and Info-Material
- Online support after the workshop
- Sensory bread tasting
- Plenty of time for discussions and Q&A
Please be aware of our cancellation policy:
- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given two weeks or more notice we are happy to offer a full refund.
- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.
- If you need to cancel last minute - two weeks or less of the class date - a full refund will be offered if we can refill your booking. Otherwise a 50% refund will be issued.
- if you need to cancel within 24 hours of class a full refund will be offered if we can refill your booking. Otherwise no refund can be issued.