June 15, 2017 | 6PM – 8PM + June 25, 2017 | 11AM – 1PM
In this two day workshop, we will explore fermented dough. In the first class I will talk about my a passion and knowledge for real bread! We will go through the fundamentals from starting your own natural leaven to maintaining it, to making the perfect loaf, we will talk through what you need to make sourdough, and the key ingredients, and why sourcing quality ingredients is so important. A light dinner is included, featuring sourdough. After 10 days, you will have hopefully had time to work with fermented dough, and will have had your first crack at sourdough. In the second class we will further your knowledge of fermented dough, and make the perfect pizza dough, We will make a simple, but delicious roasted tomato and garlic sauce, and as an alternate to this, we will make a fresh pesto for the base of our pizzas. Using local ingredients, we will work together to make a couple of pizzas, bake them and sit down to enjoy a slice of each.