Erik Knutzen, co-founder of the Los Angeles Bread Bakers is coming to Grist & Toll
Saturday, February 21, 2015
Follow this link to register:
Join the whole grain sourdough revolution and learn how to make a 100% whole wheat boule from local Joaquin Oro wheat from Grist & Toll. This is a simple, no-knead loaf suitable for beginning bread bakers. You’ll learn the basics of artisan bread baking, how to start a sourdough starter, how to shape a boule and a trick for baking bread in a home oven. Each student will go home with sourdough starter and a loaf of bread to bake the next day. Master this loaf and you’ll never buy white bread again.