Sunday, October 16th
Location: Grist & Toll, 990 S Arroyo Pkwy, Pasadena CA
In this hands-on class we will take you through all the steps of making a 100% whole grain Grist & Toll sourdough loaf of bread, from feeding the starter to scoring and baking. You will leave with active, ripe starter a new banneton and liner, and your own shaped loaf of bread to be cold-proofed and baked at home the next morning. Bring your own starter from home to feed and analyze if you’d like! We’ll cover selecting flour for flavor and baking quality, feeding your starter, hydration percentages, DDT, fermentation times and home baking strategies.
Bring your own apron. All other materials will be supplied by Grist & Toll.
Skill Level: Some knowledge and experience working with sourdough starter preferred.
Banneton and Liner
Whole grain sourdough bread tasting
*Please bring a cooler and ice packs if driving from far away to protect your unbaked loaf for its journey home
Unless otherwise noted, all Grist & Toll classes are for ages 18 and up.
Tickets are non-refundable