Learn the basics of sourdough fermentation and bread baking in this intro to sourdough class. We’ll start off with the fundamentals of fermentation, and specifically sourdough, interweaving these core principles with baking techniques throughout the course.
We’ll cover topics comparing sourdough to other types of fermentation, the health benefits of sourdough, the role of different ingredients in baking, and concepts like gluten development and hydration levels.
Special attention will also be given to decoding different flour varieties and grains.
We’ll start off shaping a spelt loaf which will be baked later in the class. Then we’ll make a wholewheat loaf from scratch, which we’ll shape at the end of the course so you can take and bake at home as per our instructions.
Finally, we’ll make a rye starter which you’ll also take home to be cared for and watch come to life. In addition to a fresh spelt loaf, wholewheat dough, and rye starter, you’ll get to take home a wicker banneton and dough scraper, so please bring a tote bag to carry home your goodies!
This course is designed to provide you with the fermentation and baking skills to build your sourdough and baking intuition, so you can adapt recipes to your particular environments and flour preferences.
Course includes a selection of fermented snacks midway through.
BOOK TICKETS: https://www.thefermentarium.org.uk/event/sourdough-bread
