It has been over a year since I have offered this class and I am so excited to offer it again. This is the entire breakdown of my master recipe from start to finish.
When: March 22nd, 2025 from 1-3 pm (Atlantic Standard Time)
Where: Zoom (Virtual)
Learn to feed your starter and make a leaven. I will demo how to mix the dough and exactly how your dough should look throughout the entire bulk fermentation. You will learn proper techniques for building structure and proper gluten development so you can be consistently successful with your sourdough bread! We will also discuss lamination and other tips and tricks I have learned over the years for making beautiful bread!
The end of the class will include a full comprehensive Q&A (I do not leave until ALL questions have been answered). Plus the class is recording so even if you cannot be there live, you have access to it forever!
I will be demonstrating the class using Organic bread flour; however, I will discuss using ancient grains like Kamut and Einkorn. I will also briefly touch on milling your own flour and using whole grain in your baking.
Can't wait to have you in my kitchen!
-Ash