Description
1 day class
Over the past ten years, we have learned much about baking our own naturally leavened breads using whole wheat and natural yeast (not commercial yeast). The focus of this hands-on workshop is to teach the basics of making breads and maintaining a natural yeast starter. You’ll gain practical experience as we actually mix the ingredients, knead, prepare and bake a variety of naturally leavened whole wheat breads. Each student will take home a sourdough starter, a hearth loaf of regular sourdough bread, a loaf of cinnamon raisin sourdough, pita breads and pizza with sourdough crust.
In the class we will be using recipes from a book by Emilie Raffa called Artisan Sourdough Bread Made Simple. Because of copyright laws, we’re not able to copy the recipes that we use in the class so if you have this book, you’re welcome to bring it with you. And If you don’t have it, Amazon and our General Store both carry it. (If you’re wanting to pursue making sourdough at home, we suggest you purchase the book before you come to class.)
This class also includes a visit to our 1700’s restored gristmill (circa 1760) where you will watch our water-powered stone mill grind wheat berries into flour.
This class is from 9 a.m – 5 p.m.
All our classes close 24 hours before the class date with the exception of classes that start on Monday, which will close the Friday before. If there’s a class that closed early that you’d like to attend, please call us at 254-754-9620 to check for availability.
Note: Since our workshops are specifically designed for adults, an individual must be 18 years old to enroll in a class. All students should wear practical work clothes and shoes. For your safety, we ask that you do not wear shorts or sandals to a class you are attending.
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