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:

Dates to be determined in June

TIME:

Saturday - 12 noon - 6:00 pm

Sunday - 10:00 am - 12:00 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 lame (a bread maker's scoring blade)

Online access to coursework

WORKSHOP SCHEDULE:

SATURDAY

Workshop begins promptly at 12:00 noon

- Arrival & check in

- Overview of workshop

- Sourdough building

- Sourdough development & pre-shaping

- Sourdough retardation

- How to start your Starter

SUNDAY

Tools Required:  

A 6-qt or larger, heavy cast iron pot or Dutch oven Lodge or Le Creuset, as pictured and if you have one.  Please bring pot to class on the second day of workshop. 

Workshop begins promptly at 10:00 am

- Preparation of ovens & baking tools

- Preparation of retarded dough for Scoring

- Baking breads

- Q & A time

Quantity:
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