Now that you’ve learned how to feed and care for a sourdough starter and flexed your muscles shaping all manner of boules and bâtards, it’s time to expand your baking repertoire with more delicious ways to enjoy naturally leavened bread. In this hands-on class, we will work with ancient and specialty grains like Einkorn, French Renan and Rye to explore flavor diversity and different baking characteristics and challenges. And we’ll be mixing doughs with lots of add-ins like nuts, seeds and dried fruit. The bread pan is our friend: it can be hard to beat the enjoyment of a soft tender crumb and a warm, toasted slice! In this class we will learn:
-Three 100% whole grain sourdough pan loaves, requiring little to no shaping technique
-How to use your levain to build dough strength in weaker grains
-How levain percentages affect fermentation time
-How adjusting the hydration percentage affects structure and crumb
-The benefits of utilizing soakers for inclusions and flour
*Not for beginner sourdough bakers
**Experience baking with a sourdough starter required
**Class location in Pasadena, near Grist & Toll. Address given upon registration confirmation
