Description
1 day class
Over the past ten years, we have learned much about baking our own naturally leavened breads using ground whole wheat berries from our gristmill 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 mix the ingredients, discuss and walk through the entire process together to bake a variety of sourdough breads. Each student will take home a sourdough starter, a loaf of sourdough bread, pita breads, and personal- sized pizza made with sourdough crust. You will also mix your own dough to take home and apply what you’ve learned in class!
In the class we will primarily be using recipes from a book and website by Maurizio Leo called The Perfect Loaf. If you have this book, you’re welcome to bring it with you but it’s not required. Handouts will be provided in class outlining what we intend to cover that day.
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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