Sourdough Making Class

On a cold winter’s day, what could taste better than a homemade, slow-fermented, crusty, chewy sourdough loaf fresh from the oven? Join home bakers Jon & Emily for a beginner’s sourdough bread class designed to demystify the process and provide the tools you need to make your own sourdough bread at home. In this 2-hour class, we will get our hands dirty mixing and shaping a traditional sourdough bâtard (an oval-shaped loaf). You will leave class with: • a shaped dough to bake at home the same afternoon as class • a bonus dough to practice another shape & bake at home • your own sourdough starter (+ feeding instructions) • banneton proofing basket + cloth liner + bench scraper • printed and PDF versions of the recipe and instructions taught in class • support from your new sourdough bread baking friends! At home, you will need an oven that reaches 450 degrees F and an oven-safe vessel in which to bake your dough. We highly recommend using a cast iron Dutch oven with a tight-fitting lid (raw or enameled, roughly 5-7 quarts). The cast iron retains high heat and the lid traps steam while baking. That being said, any high-walled pot with a lid will work — as long as it can withstand 450-degree heat, you can bake in it! Note: If you are unable to bake your bread shortly after class (or have a 45+minute drive home), bring a cooler with ice/icepacks to refrigerate your dough. The cooler will need to be at least 10×10 inches with at least 6 inches of height (24 can/15-20 quarts).