Description
Sunday October 30, 2022
2:00-7:00pm
Class location: Grist & Toll, Pasadena CA
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. We’ll be building flavor, mixing doughs with 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
Experience feeding, maintaining and baking with a sourdough starter is required for this class. While we will cover technique and questions relating to class recipes, we will not be going over how to begin your own sourdough culture. We will mix and dive right in!
*Unless specified, all classes are for agest 18+
Tickets are non-refundable
Grist & Toll Address: 990 S. Arroyo Parkway, #1, Pasadena, CA 91105
