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This is a two day workshop! You are booking for two days of back-to-back classes!Classes take place on Sunday, October 26th @ 4:00pm, and Monday, October 27th @ 5:45pm!
You've asked! You've waited! And here it is!
Join us for Sourdough Day One and Two!
Creating great sourdough is a long process and impossible to fit entirely into a single two and a half hour class. In our Sourdough Starter Class, you learned how to keep and feed the "mother." Now, Jeff will continue the teaching process with this two day workshop on baking sourdough.
On Day 1: You will be making the dough, folding & resting the dough, and in between folds and rests you will learn how to use discard to make sourdough crackers! We will leave our bread dough to rise overnight in the culinary classroom.
On Day 2: You will portion the bread dough, shape it into a baguette, proof it, use the lame to score, bake your bread to take home, and while the bread is baking, you will make a personal pan of Sourdough Brownie batter that you will go home and bake!
Join us as we walk through the whole process of Sourdough Baking!
*Please note that this is our first sourdough baking workshop, both classes could run slightly shorter or longer than 2 1/2 hours.*
On the menu: Sourdough Crackers, Sourdough Brownies, and samples of Sourdough Baguette!
Class Style: Partial Hands-On. This class is approximately 75% Hands-On
*It is recommended that you take the Sourdough Starter class before registering for this class if you do not have knowledge regarding sourdough starter.
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Event Venue & Nearby Stays
621 W. Mallon Ste 416, Spokane, WA, United States, Washington 99201
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