Sourdough bread

Description

You will learn how to create and maintain a sourdough starter, and how to use it to bake bread with real depth, texture, and shelf life. The workshop covers flour choices, hydration ratios, bulk fermentation, shaping, and scoring, as well as how to read your dough and understand when it is ready. You will leave with a firm grasp of the fermentation science behind sourdough, including how wild yeasts and lactic acid bacteria work together, and why long-fermented bread is easier to digest than its commercial counterpart.

Benefits

• A live, active starter to take home and bake with straight away
• The knowledge to bake consistently good loaves without relying on recipes rigidly
• An understanding of how fermentation improves digestibility and nutrition
• Freedom from commercial bread and the additives that come with it

Additional Experience Info

Everything you need is provided; cultures, ingredients, and all equipment. The focus is entirely on learning, making, and enjoying the process.