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There's nothing sour about learning a new skill! Learn how to make your own sourdough bread with our expert instruction in this informative and fun cooking class. As a group, we will learn how to make a loaf of sourdough from start to finish based off the Ballymaloe Cookery School recipe. In small groups of 2-4 people you will make Sourdough Discard Crackers - don't know what that means yet? We will teach you! Class participants will take home their very own sourdough starter that is over 30 years old from Ballymaloe Cookery School.
The class includes sampling of a fresh baked sourdough loaf with farmhouse butters or olive oil and sourdough crackers with jam.
Class participants will learn:
How to create and maintain a sourdough starter
When to discard starter
How to make discard crackers
What is a sponge or levain and how to start your own
Creating the correct mix of flours to make a sourdough loaf
Using a kitchen scale
What is a Danish dough hook
Kneading, loaf shaping and slashing technique
Oven temperature and environment for baking
Proper cookware for baking a loaf
Includes one glass of wine, beer, or non-alcoholic beverage and printed take-home recipes.
Class Instructor: Becki Melvie
CLASS IS LOCATED AT OUR BUFFALO LOCATION. Classes are non-refundable. Read our class cancellation policy here.
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Event Venue & Nearby Stays
The Abundant Kitchen (134 Lake Blvd. S., Buffalo, MN), United States
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