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An in-depth, multi-day, hands-on Sourdough workshop discussing and using starter and milling fresh grains to create a variety of recipes.This is a fully hands-on workshop, where you will indeed leave with your hands full after a full day and a half together making, baking, and eating bread!
Sourdough starter can be used for much more than 'just' making delicious and nutritious loaves of bread. In this 2-day workshop, we will create a variety of recipes using our starter. We will look at Sourdough every step of the way -- from mixing, to shaping, to scoring and baking.
We will discuss how temperature plays a role in the fermentation process, the health benefits of sourdough, how to boost activity in your starter and keep it happy and healthy, look at, talk about, and use a variety of ancient grains, and get you comfortable with tackling two different sourdough based recipes.
This workshop is great for the individual who has baked sourdough before and really wants to nail down every step -- we'll demystify any of your questions that have arisen in your baking so far. It's also a great workshop for someone looking to develop a new skill and walk away with the confidence and knowledge to carry on, on your own.
In this workshop, we will discuss a variety of grains and get familiar with their scents, flavours, and appearances. Each Baker will have an opportunity to mill grain into fresh flour in my Komo stone mill. During the workshop we will work our way through preparing classic loaves of sourdough and a 100% whole grain sourdough tin loaf. Your recipe booklet will have a few more sourdough based recipes that you can branch out to, when you're back on home turf.
An example of how the workshop will flow:
Day 1 (9am-2pm) will consist of:
- Mixing, fermenting and shaping our sourdough loaves before they go into the fridge for the evening, going through all steps from Desired Dough Temperature, to Final Shaping
- Building out and baking a loaf of 100% rye bread
- Analyze, discuss the look, taste, appearance of several different grains
- Leisurely lunch featuring seasonal and preserved ingredients
Day 2 (9am-12pm) will consist of:
- Breakfast upon arrival
- Scoring and Baking our sourdough from Day 1
- Feeding starter to take home and fielding all sourdough starter questions
- Discussion of Baker's %
- Discussing specific books, websites and tools available to keep you on the right track once you get home
At the end of the workshop, each Baker will go home with:
:: A detailed booklet containing all of the information we covered in our workshop -- as well as the knowledge and skills to turn your booklet of recipes into delicious final products from the comfort of your own home
:: A jar of sourdough starter for your to continue on your baking journey with
:: 2 loaves of freshly baked Sourdough and all other baked goods you've prepared
:: A new network of like-minded baking acquaintances
This workshop takes place in a private baking studio, Red Hen Artisanale. It is located across from the beautifully historic St. John's Catholic Church in Glenelg Centre along the Saugeen River.
Have questions? Check out the FAQ's below to see if your question is answered. If not, get in touch @ [email protected] and I'd be happy to answer them for you!
Thinking of attending a workshop and wondering what other people have had to say of past experiences? Check it out!:
"Thank you Lauren for a thoroughly enjoyable experience! I learned so much about baking with sourdough and getting the starter started! The group was great and lunch was delicious! You have a lovely setting and I look forward to attending future classes. Have a great summer!" - Maria
"Absolutely terrific sourdough level II course (and more) with Lauren. I was so privileged to attend with a wonderful group of ladies from across Ontario. Bonus to break bread together sharing a delicious lunch at the garden table, adjacent to the river. We thoroughly enjoyed some crusty sourdough bread with homemade preserves, family honey, local cheeses and even a garden-to-table vegetable galette. We have a ton of information in our booklets full of various recipes and armed with our extensive knowledge Lauren kindly shared over the two days. Can't thank Lauren enough!! Look forward to the next course together." - Cassandra
"CANADA’S OWN SOURDOUGH QUEEN - I have been searching for a sourdough bread teacher for a hands-on experience for over a year. Initially all that I could find was in England, UNTIL Lauren Hambleton answered my bread prayers and opened her own culinary school (2022). I have just completed Lauren’s two day super sourdough & grains experience. What a treat! Lauren is bright, professional, fun and passionate about health. She backs up all of these qualities with an impressive culinary resume. Her school is located in a peaceful area in the countryside of Priceville, Ontario. Take one of Lauren’s workshops and let her inspire you and draw you back to time-honoured traditions." - Linda
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Event Venue & Nearby Stays
384265 Concession 4,Priceville,N0C 1K0,CA, Red Hen Artisanale, 384265 Concession 4, West Grey, ON N0C 1K0, Canada,Markdale, Ontario
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