Science of Sourdough Part II: Basic Country Loaf

Led by Sean Kilker
$10 owners / $15 non-owners

In the second part of this continuing series, we will use an active sourdough starter to make a classic French-style country sourdough loaf from scratch. Topics covered include what it means to "autolyse," the basics of bread fermentation, and techniques for working with high hydration dough. Learn how to make extremely tasty and healthy homemade sourdough bread without needing a stand mixer in this interactive class!

Sign up online through Eventbrite or in store at the registers.

Date and Time: 
Thursday, Apr 11th 6:00 pm to 8:00 pm