It's time for another Introduction to Sourdough Baking With Ancient Grains class. Come join me this time in Lauderdale, MN for this three hour evening class. I'll be sharing with you helpful information to get you started creating artisan style breads in your home using only ancient grains (einkorn, emmer, Kamut®, spelt).
We'll cover many topics to help you become familiar with the wide world of sourdough bread baking.
Some of the things you can expect to learn and do: - Learn why ancient grains are different to use than modern wheat in bread baking - Create your own sourdough dough to take home and bake the next day - Bread baking terminology - How to create, maintain and trouble shoot a sourdough culture - The difference between no-knead, stretch and fold and kneaded bread recipes - Learn how to make a no-knead bread of your own - Learn to knead whole wheat Kamut® dough and have it pass the windowpane test - Taste testing of the different grains in fresh baked breads that I'll bring - What are my favorite tools for bread baking and see examples of tools for the home kitchen - And much more
We will make at least 1 bread dough together as a class. It will be taken home for you to bake the next day once it has fermented overnight. If times allows, we'll also create pizza dough for you to also take home and use.
Finally, you'll receive a sourdough culture to get you started on your sourdough bread baking journey.
Date: Thursday, February 16th
Time: 6 - 9 PM
1. A large mixing bowl, 3 quart or larger. It can not be made of a reactive metal like aluminum, but stainless steal is okay.
2. Pencil and paper for taking notes.
3. Write down questions think of before the class. I have found that people learned an great deal of information through other peoples questions.
4. IF POSSIBLE: Please have a dutch oven or covered clay baker at home to bake the no-knead bread in that we'll create in class. A 2-quart pot is what I use and works excellent, but any dutch oven will do. I use a 2 quart, Lodge, uncoated cast iron, dutch oven. goo.gl/nQ8YtP
We don't need to be scared of wheat, but it does help to be armed with knowledge. Learning proper soaking and fermenting practices the way bread was made for thousands of years prior to the 20th century is a start on that journey.