Sourdough Bread Workshop

Sourdough Bread Workshop

150.00

Workshop limit: 6

This intensive 2-day workshop is taught by Jeanette Warne the pastry chef and artisanal bread maker and owner of Homeshed Kitchens

DATES:

January 12 - 13, 2019

January 26 - 27, 2019

February 9 - 10, 2019

TIME:

Saturday - 12 noon - 6:00 pm

Sunday - 10:00 am - 2:00 pm

HK'S SOURDOUGH BREAD KIT PROVIDED: 

- ONE 15-oz bag of our freshly milled "Artisanal Bread Blend" flour (best to use for starter development)

- ONE jar of our "Maryland Wild" starter (200g of starter)

- ONE lame (a bread maker's scoring blade)

Online access to coursework

Light refreshments provided by Homeshed Kitchens during break

WORKSHOP SCHEDULE:

SATURDAY

Workshop begins promptly at 12:00 noon

- Arrival & check in

- Overview of workshop

- Sourdough building (recipe/formula for workshop - HK 500g country boule)

- Sourdough development & pre-shaping

- 20 minute break

- Sourdough retardation

- How to start your Starter

SUNDAY

Workshop begins promptly at 10:00 am

- Preparation of ovens & baking tools

- Preparation of retarded dough for Scoring

- Baking breads

- Q & A time

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