The preparing and baking of naturally-leavened bread is usually done over the course of a couple days, so this workshop gives you hands-on experience with the steps, without waiting the full time for each.
We start with an overview on the local natural ingredients and some fun facts about the "whys" of the bread.
Next you get to feed your very own starter, give it a name, and learn how to take care of your new baby.
Then we'll cover the leaven.
While doing this we'll toss some ready
to bake dough into the oven.
Then on to the dough and the folding. You'll do this for a couple rounds in class, and then can take home and finish and bake according to your schedule.
We'll of course sample the bread and discuss great custom loaves. Past students may show up and share some of their recent creations.
You'll have instructions throughout that you can take home.
Other things to note
Explore the ongoing sourdough experimentations on Instagram by following @mooonbread
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