"I am going to learn to make bread tomorrow. So you may imagine me with my sleeves rolled up, mixing flour, milk, saleratus, etc., with a deal of grace. I advise you if you don't know how to make the staff of life to learn with dispatch."
- Emily Dickinson
Getting Started with Sourdough
This mini-course will teach the basics of making sourdough in the French style also known as Pain au Levain. You will begin by making your own "seed culture" in the first class using a reliable and tested method for capturing wild yeast. During the second class you will convert your seed culture into a "mother starter" and learn how to make naturally leavened bread. We'll also be baking in class using the instructor's active starter. Some prior experience with yeast breads will help you fully enjoy this intermediate-level class. This is a “participation type” course; each student will take home a loaf of bread or batch of rolls fresh-from-the-oven. 2 sessions
"Since I took your sourdough bread class this past fall, I've gone through 30 pounds of bread flour and have hooked my husband and son on that amazing bread. Great class!"
- Judy H., New Hartford, CT
