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.