Join Pastry Chef Dylan Smith to learn about and experience traditional bread-making using heritage grains, stone ground flour, and natural leavening. Dylan uses his own 18-year-old sourdough “mother” starter for all his artisanal loaves. He is a sourdough expert.
In our class, you will make your own sourdough starter and learn how to use it and care for it at home. You will make two loaves of bread: a “flatbread” and a “kettle bread”. Please note that making a sourdough loaf is not possible in the class time frame.
Get your hands in dough! You will leave with a solid foundation of how to bake bread from scratch, recipe cards, two loaves of bread and your own sourdough culture that you have made with an expert’s guidance.
A light lunch and refreshments will be provided. Bring your own beer/wine.