Baking with Sourdough - A Special Intensive Workshop at Brot
Deepen your understanding of flavor development, baker’s percentages, flour selection, and the use of pre-ferments and sourdough cultures in this hands-on workshop.
Our workshops are held in our beautiful northern Vermont bakehouse & classroom. Please email us for accommodation options.
|Date:||Saturday, July 31 to Sunday, August 01, 2021|
|Time:||10 AM Saturday to 3 PM Sunday|
|Level:||All levels, a basic understanding of bread baking with sourdough is helpful.
min. 4, max. 8 participants
|Location:||Brot Bakehouse School and Kitchen, 38 Meade Rd. Fairfax Vermont|
|Costs:||$295 per person|
|Instructor:||Heike Meyer (practicum) & Jens Meyer (theory)|
|Includes:||All materials, refreshments, bread tasting supper and lunch (day one & day two)|
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 tackling 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 class & 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 minus the b booking fee by Eventbrite (6%)
- 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 - one weeks or less of the class date - a full refund will be offered if we can refill your booking. Otherwise no refund can be issued, but we can offer a class credit; valid for 3 years.
- if you need to cancel within 48 hours of class no refund can be issued.
COVID-19 Pandemic Notes:
As we return to in-person classes this summer we will place the safety and well-being of all class attendees first. At this time we will have the following steps in place to ensure everyone can have a safe and pleasant experience baking with us.
To protect everyone’s health during the classes we ask all participants to be fully vaccinated by the time they take a class (please bring your vaccination card). If you are not vaccinated, please bring a negative COVID-19 test result from a test performed a maximum of 48 hours prior to the class.
In addition to having a maximum number of 8 participants the classes will partly be outside -weather permitting- and move into the well-ventilated bakery as needed. We will continue the social-distance protocols and if required ask students to wear a mask when indoors.
Please protect yourself, your family and our shared human community from becoming infected with the virus and stay home if you are feeling sick or have any symptoms of COVID-19. We count on your help and collaboration to be able to bring back our in-person classes this summer!
We will always follow the rules and guidelines of the Vermont Department of Health when holding our classes. This could mean travel restrictions for people arriving from out-of-state, or new quarantine requirements later in the year. We also reserve the right to cancel any class should it be deemed necessary. In this case, a full refund will be given.
We are super excited to welcome everyone back to the school and bakehouse this summer and hope that you feel comfortable & safe about coming to class with these measures in place.
Please contact us if you have any questions.