In today’s sourdough class, we will explore both classical longer sourdough techniques as well as quick techniques that you can add to your bread baking repertoire. We will review making the dough, proofing it and baking it off. Our instructor will show you how to make three different varieties of Sourdough; a rustic overnight loaf, an easy no knead bread and for those not sure what to do with leftovers from feeding your starter, well prepare a batch of biscuits to enjoy. Each person will take home a loaf to bake as well as some starter to begin your sourdough baking journey at home. Please bring a clean jar to transport your starter or you can purchase one in class. Discounts will be offered on proofing baskets as well. (This class is a combination of demonstration and hands on techniques) Unfortunately we can not accommodate guests who do not eat wheat/gluten).
MENU: Rustic Whole Wheat Sourdough, No-Knead White Sourdough, Sourdough Biscuits
INSTRUCTOR: Donna-Marie Pye
What To Expect In Our Hands-On Classes: Great cooking isn’t about recipes—it’s about techniques. In our classes you’ll work together with other students in a fun, hands-on environment led by our professional instructors.
- Classes are for participants 16 years and older and are 3 hours in length
- You will work with others in groups
- Hands-on classes are limited to 12 participants
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
- You will enjoy a generous taste of every dish
Relish recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with us before attending the class. Adjustments to recipes cannot be made during class.