Sourdough Bread Baking
In today’s class, we will explore classical techniques for making sourdough bread that you can add to your bread baking repertoire. We will review feeding the starter, making the dough, proofing it, how to use a proofing basket and baking it off. Our instructor will lead you through the steps to preparing and shaping a rustic overnight loaf. For those not sure what to do with leftover starter, we'll prepare a batch of brownies to enjoy. Each person will take home a loaf of bread 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. (This class is a combination of instruction and hands-on techniques. Unfortunately we can not accommodate guests who do not eat wheat/gluten).
Bonus: A bannetton will be included with your class registration for you to take your boule home in. Anyone attending this class will be able to purchase any Emile Henry or Le Creuset bread baker and receive 20% discount on the day of the class.
Menu: Rustic Whole Wheat Sourdough, Chocolate Sourdough Brownies. (A seasonal soup will be served during the class).
Instructor: Paula Costa
Class Type: Interactive / Hands-On | Relish Signature
Date & Time: Thursday March 9, 6:00 PM
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.