The class is over!
Thank you to all the attendees for making it a success!
Enjoy some photos and recipes.
Class Outline
- Scoring
- Baking
- Autolyse
- Sourdough Benefits
- Sourdough Terminology
- Measuring and Baker’s Math
- Do it the “Right Way”?
- Starters
- Mixing
- Kneading, Stretching, & Folding
- Bulk Fermentation
- Pre-shaping / Shaping
- Cold Proofing
- Inclusion Ideas
Meet The Instructors
- Amanda enjoys baking, homemaking and gardening.
- Her mom taught her to bake bread before she was 10 and she has been doing that ever since.
- A few years ago she developed a sourdough starter and has enjoyed making sourdough bread and sourdough baked goods ever since.
- Since she has 3 young helpers, if you have any questions on if a neglected, haphazard loaf turns out, the answer is yes!
Favorite Loaves
of
A crusty, no-knead sourdough bread with a delightfully soft texture and deliciously tangy flavor. The dough is mixed one day and baked the next, giving it an elevated taste and texture.
- Carla, also known as GG or Grandma Goodie, so named by her first granddaughter.
- I can be found most times in my kitchen or lab as it’s called by those who know me.
- I have been cooking and creating recipes for more than thirty-years, so, it seemed only natural to try my hand at sourdough breads.
- It all began with a sourdough starter that launched my interest and after the first try, I was hooked.
- Later watching a few how-to videos and reading many expert blogs, I discovered a new truth about sourdough bread making.
- The truth is, it’s less of a science and more of a joy that is responsible for the beautiful crumb and lovely sour taste; it’s like no other type of bread.
- Gregg has been baking with natural yeast for nearly 8 years.
- He has made various breads and pastries including baguettes, ciabatta, and croissants.
- He has now has two sourdough starters Genevieve and Rye-an.
Favorite Loaves
of
A crunchy, golden crust, and velvety crumb is perfect for sandwiches and toast.
Want a loaf with bigger, open holes?
- Tim is a retiree from 40 years in Information Technology.
- Not long after, he started something he had never imagined…baking bread at home. Ironically, at first, he had zero interest in baking sourdough.
- Credit for sparking his interest in sourdough goes to fellow instructor Amanda! After his initial failed attempt to create a starter (not enough patience), he almost took Amanda up on her offer to give him some of her sourdough starter.
- However, after watching some YouTube videos and another attempt, the rye starter later named “Death Starter” was born!
- He now divides his time between home-baking, volunteer IT support for the church and school, and traveling.
