Feb
23
12:00 PM12:00

Naturally Leavened (Sourdough) Bread Workshop

Sourdough Bread Workshop
140.00

Saturday February 23, 12-5 pm

Saturday, March 2, 12-5 pm

The scent of bread is the fragrance of all fragrances; it is the primal fragrance of our earthly life, the fragrance of harmony, of peace and of home. - Jaroslav Seiffert, 1984 Nobel Laureate in Literature

Oh so well said! Learn to bake bread at home using a sourdough starter and bring that fragrance home. It is fun, easy, satisfying, and incredibly delicious. In this workshop we will discuss the basics of sourdough fermentation- how to maintain a starter, mix loaves, shape loaves, then bake proofed bread in both dutch oven in a convection oven (like you will at home) as well as in our Rofco B40 Belgian bread oven (the one we use for production). In this 5 hour class you will have your hands in every step of the sourdough process, which normally is anywhere from 12-36 hours. You'll leave with bread recipes, starter recipes, starter, 2 proofing baskets holding loaves to bake at home, and your freshly baked bread.  

Space is limited to 6 participants in a workshop. 

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Mar
2
12:00 PM12:00

Naturally Leavened (Sourdough) Bread Workshop

Sourdough Bread Workshop
140.00

Saturday February 23, 12-5 pm

Saturday, March 2, 12-5 pm

The scent of bread is the fragrance of all fragrances; it is the primal fragrance of our earthly life, the fragrance of harmony, of peace and of home. - Jaroslav Seiffert, 1984 Nobel Laureate in Literature

Oh so well said! Learn to bake bread at home using a sourdough starter and bring that fragrance home. It is fun, easy, satisfying, and incredibly delicious. In this workshop we will discuss the basics of sourdough fermentation- how to maintain a starter, mix loaves, shape loaves, then bake proofed bread in both dutch oven in a convection oven (like you will at home) as well as in our Rofco B40 Belgian bread oven (the one we use for production). In this 5 hour class you will have your hands in every step of the sourdough process, which normally is anywhere from 12-36 hours. You'll leave with bread recipes, starter recipes, starter, 2 proofing baskets holding loaves to bake at home, and your freshly baked bread.  

Space is limited to 6 participants in a workshop. 

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Feb
8
to Feb 9

Wood fired Pizza and Sourdough Bread 2 Day/2 Part Workshop

Wood fired Pizza and Sourdough Bread Workshop
150.00

January 11 and 12

February 8 and 9


New! 2 part, 2 day workshop. Friday 6:30-9, Saturday 8-10:30


We want to have more fun. We want to share the magic of using a wood fired oven. We want to relax and chat it up about baking, while making delicious food with you, and not take too much time away from your weekend and family plans. 

Friday night the workshop will run from 6:30 to 9pm, mixing and shaping sourdough loaves, AND shaping, topping, and eating wood fired pizza. We'll discuss the basics of sourdough fermentation and how to maintain a starter while we get our loaves going and enjoy fresh pizza and a glass of wine or sparkling water. 

Saturday, when you come back, enjoy a coffee and pastry while we prep our loaves and oven to load, and we will bake our loaves. We'll discuss and try our hand at scoring and loading loaves into a wood fired oven as well as discussing how to fit bread making into your schedule.

This workshop includes 2 proofing baskets, sourdough starter and a recipe for our Country Blonde loaf, 5 hours of instruction and hands in dough, pizza and wine on Friday and fresh baked pastries and coffee on Saturday.

Space is limited to 8 participants a workshop. 



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Jan
26
12:00 PM12:00

Naturally Leavened (Sourdough) Bread Workshop

Sourdough Bread Workshop
140.00

Saturday February 23, 12-5 pm

Saturday, March 2, 12-5 pm

The scent of bread is the fragrance of all fragrances; it is the primal fragrance of our earthly life, the fragrance of harmony, of peace and of home. - Jaroslav Seiffert, 1984 Nobel Laureate in Literature

Oh so well said! Learn to bake bread at home using a sourdough starter and bring that fragrance home. It is fun, easy, satisfying, and incredibly delicious. In this workshop we will discuss the basics of sourdough fermentation- how to maintain a starter, mix loaves, shape loaves, then bake proofed bread in both dutch oven in a convection oven (like you will at home) as well as in our Rofco B40 Belgian bread oven (the one we use for production). In this 5 hour class you will have your hands in every step of the sourdough process, which normally is anywhere from 12-36 hours. You'll leave with bread recipes, starter recipes, starter, 2 proofing baskets holding loaves to bake at home, and your freshly baked bread.  

Space is limited to 6 participants in a workshop. 

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Quantity:
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Jan
11
to Jan 12

Wood fired Pizza and Sourdough Bread 2 Day/2 Part Workshop

Wood fired Pizza and Sourdough Bread Workshop
150.00

January 11 and 12

February 8 and 9


New! 2 part, 2 day workshop. Friday 6:30-9, Saturday 8-10:30


We want to have more fun. We want to share the magic of using a wood fired oven. We want to relax and chat it up about baking, while making delicious food with you, and not take too much time away from your weekend and family plans. 

Friday night the workshop will run from 6:30 to 9pm, mixing and shaping sourdough loaves, AND shaping, topping, and eating wood fired pizza. We'll discuss the basics of sourdough fermentation and how to maintain a starter while we get our loaves going and enjoy fresh pizza and a glass of wine or sparkling water. 

Saturday, when you come back, enjoy a coffee and pastry while we prep our loaves and oven to load, and we will bake our loaves. We'll discuss and try our hand at scoring and loading loaves into a wood fired oven as well as discussing how to fit bread making into your schedule.

This workshop includes 2 proofing baskets, sourdough starter and a recipe for our Country Blonde loaf, 5 hours of instruction and hands in dough, pizza and wine on Friday and fresh baked pastries and coffee on Saturday.

Space is limited to 8 participants a workshop. 



Date:
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