Saturday, January 26, 12-5 pm
Saturday, March 2, 12-5 pm (not 3rd like the newsletter said)
Have you ever wanted to try your hand at making your own bread? It is fun, easy, satisfying, and incredibly delicious. In this workshop we will discuss the basics of sourdough fermentation and 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 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 a recipe for our Bedford Sourdough, starter, 2 proofing baskets holding loaves to bake at home, and your freshly baked bread.
Space is limited to 6 participants in a workshop.