Description of Classes
Artisan Sourdough Bread
Whatever your baking background, you’ll experience the upper crust of life at my artisan sourdough class.
I’ll teach you everything you need to know about artisan basics, including maintaining your own sourdough starter, mixing dough, shaping, proving, and scoring loaves, and baking with steam in a home oven.
All of this while we sip sweetness and savor snacks from a delicious brunch spread!
Bring a buddy to brunch and bake and spend an engaging morning learning your new favorite hobby.
Soft Sourdough Sandwich Bread
If you adore sourdough for its flavors and health benefits, but find yourself secretly dreaming of that soft store-bought texture, this is the class for you. We will walk through the steps to create a soft, fluffy bread with a thin, flaky, golden crust, and we'll only use 5 ingredients! You'll go home with a new bread pan, sourdough starter, and rising dough, ready to bake to soft sandwich perfection in your own kitchen.
Did I almost forget to mention brunch? Come hungry for delicious snacks and freshly ground coffee.
Sourdough Cinnamon Rolls
NOTE: this class features a recipe requiring a stand mixer + dough hook.
This class usually is scheduled before major holidays, and just in time! Come brunch, bake, and learn sourdough-leavened cinnamon rolls using Hayden Flour Mills artisan bread flour. We will be using Maurizio Leo's recipe for sourdough cinnamon rolls (www.theperfectloaf.com), adapted to an overnight rise. You can be a Christmas/Easter/random Wednesday morning hero this year, triumphantly presenting fragrant cinnamon rolls to your exultant loved ones!
During this class we will also cover the basics of maintaining a sourdough starter. You’ll go home with your very own sourdough starter, a mini pan of rising cinnamon rolls, and all the knowledge you’ll need to bake the most delicious cinnamon rolls in the world.
All About Starter - 100% Freshly Milled Sourdough Starter
Freshly milled flour is having a moment, and for good reason! Wheat kernels are powerhouses of nutrition which, once ground into flour, begin to lose nutritional value due to oxidation. Feeding your sourdough starter with freshly milled whole grain artisan flour richly nourishes its diverse microbial environment and will set you up for digestive success.
In this class we will dive deep into sourdough starters with an emphasis on freshly milled flour using artisan grains from local Hayden Flour Mills. We will discuss how to mill grain to keep it at the right temperature for limiting oxidation, when and how to feed your new sourdough starter (you get to take one home with you!), which grains make your starter happy, and how to use your new sourdough starter to bake fresh, 100% whole grain crackers. We will bake your crackers together in class, topped with your choice of sweet or savory additions.
Get ready for an informative, nutritious, and delicious crash course in fresh milled whole grain sourdough starters!
Check out your local mill to see some of the grains we will use, and Mockmill or Nutrimill for my recommended home mills.
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Let’s do this!