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Wholegrain Sourdough Baking With Regional Flours With Sarah Owens | Brot Bakehouse

38 Meade Rd
Fairfax, VT 05454

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Sat, Aug. 5, 2023 10:00 AM

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Interest in sourdough leavening continues to grow, with many home bakers curious to use regional grains and stone ground flours in their bakes. In this two-day workshop, we will explore baking with both a whole wheat and a brown rice sourdough starter culture. We will use northeast-sourced freshly milled rye, spelt, buckwheat, einkorn, oats, millet and wheat to make breads and pastries, some of which are wheat-free. Through mixing, shaping, and baking, we will discuss and practice how to celebrate the unique flavors and textures of regional whole grains and how to embrace their challenges..

Each participant will complete the process of baking hearty sourdough breads and pastries with local flours from scratch: from hand-mixing, to folding, proofing, shaping and finally baking and tasting. You will leave with a solid foundation for making hearty porridge loaves, versatile flatbreads, and learn how to create and maintain a sourdough culture )both classic and wheat-free). Handouts with these recipes and guidance to continue the baking adventure at home will be included.

All day refreshments, lunch on day one, a baker's breakfast on day two and plenty of tastings from the bakehouse will be available during the workshop.

Please note: End times are estimates and can vary - please allow extra (travel-)time as we work with bread cultures, the weather, temperatures and skill levels in the group. We also like to offer plenty of time for Q&A's and discussion rounds during this workshop.

More information about us and our classes can be found on our website

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