An event every week that begins at 6:30 pm on Thursday, repeating until March 28, 2024
Sourdough is an ancient, nourishing food and art beloved by many people. In recent years, the bread has gained new traction and popularity, leading many to want to learn the special skills and techniques required for that beautiful and delicious loaf. A simple Google search can leave your head spinning with information, and while it is possible to learn (as I did on my own), this class will help guide you on your journey to Sourdough Success.
By the end of the course, students will:
-Understand terms related to sourdough (i.e.- starter, discard, feed, stretch and fold, etc.)
-Make their own sourdough starter and know how to properly maintain and use it
-Be able to find and use sourdough discard recipes
-Be able to make a traditional sourdough loaf from their own sourdough starter
Sourdough Success: 4 Part Series
March 7, 14, 21, 28
For the first class, students should bring their own bag of preferred flour (whole wheat or rye). Either is perfectly suitable for creating a sourdough starter, it simply depends on dietary needs.
Meet your instructor:
Amanda has been a passionate home baker and cook since childhood, having learned much of her skills from her mother. Sourdough has become a specific love in more recent years and is self-taught (though wishes she would have had someone to guide her through the vast world of information). With a Bachelors in Public Health, Amanda has a strong interest in pursuing wellness for herself, her family, and her community. Her day-to-day consists of being a stay-at-home mother to two young girls and growing their small homestead just outside of Two Harbors (currently includes chickens, ducks, and gardens, with dreams for more animals to come).
Email questions to: [email protected]