Learn how to make 100% wild yeast sourdough in the company of a small group of bread lovers and learn how the benefit of time transforms the digestibility and taste of this age-old staple. I started my sourdough journey two years ago and am now ready to share everything you need to know to make the most delicious, crispy crust, tangy loaf of your life.
Guests will arrive to a sourdough buffet with home-churned butter, homemade fruit compotes, savory spreads, and specialty cheeses to snack on with a coffee or tea while I take you through the process of making sourdough, the sourdough starter feeding schedule, benefits of sourdough, and why it’s worlds apart from commercially-produced bread.
I will then demo the process as you follow along at your stations, ending up with a loaf of shaped sourdough in your banneton ready for a long cold ferment in your fridge before you bake 48 hours later at home as well as dough for your next loaf to complete at home. You will also receive sourdough starter, a linen-lined banneton (with your loaf in it), and a dough scraper.
We will end the afternoon breaking bread with a big bowl of delicious soup at the communal table to go over what you’ve learnt and answer any of your questions.