About this Event
Our ancestors ate mostly fermented foods, including bread which was leavened using various strains of healthy bacteria. Recently an explosive interest in making this fermented bread has taken place. Making sourdough bread is easy, healthy, and delicious.
This demo class includes all aspects of sourdough bread baking: the Starter Maintenance, Flours, Salting, Hydration ratios, the Leaven, the Autolyse, Kneading/Resting/Stretching & Folding, Shaping, Proofing, (baskets/Bannetons), the Rise, Etching, Dutch oven baking: the Crumb & the Crust. A 150 year old San Francisco sourdough starter is included so you can make great sourdough bread at home. You will sample two breads during this class: Previously baked and one baked during the class, accompanied with butter, and honey from Steve’s Bees Honey.
Course documents will be supplied in a handy folder along with pen and paper to take notes.
Instructor: Steve Shapson: 25 years’ experience in instructing culinary arts: including beer/wine/mead, cheese making, mushroom cultivation.
Event Venue & Nearby Stays
Mequon Public Market, 6300 West Mequon Road, Mequon, United States
USD 60.48
