March 18, 2018 | 11:00AM – 5:30PM
Enjoy the relaxed atmosphere in my kitchen in this hands on class. As making a loaf of sourdough from start to finish requires time, we will use the down time to explore other options for sourdough starters. We will get straight into cooking – mixing our dough, and as the dough rests, we will use leftover sourdough starter to make pancakes, which will be enjoyed for a late brunch. We will work through the fundamentals of working with sourdough, from starting your own starter, to maintaining it, to baking your first loaf. Working together, you will each make individual loaves from start to finish to take home, we will continue the conversation – talking about what to do, what not to do, and what can go wrong. I will give you the knowledge and confidence you need to make your own bread at home. As the dough rests a second time we will start to work on dinner – sourdough pizza, working through the steps of working with a semi-sourdough, making a classic tomato sauce, as well as pesto, and creating a few delicious pizzas. We will aim to sit down at 5pm for dinner, a glass of wine and I will answer any questions about the recipes, and techniques involved, as well as share more of my passion for local, seasonal, sustainable and quality food, and hope to hear about what inspires you in the kitchen, too. An extensive recipe pack including step by step photos, and a list of where ingredients were sourced is included as well as access to The Ruby Apron’s Sourdough Forum, is included in class fee.. In addition, included in the course price is a 750g banneton (proofing basket), a package of Larch Park Wild Sourdough Mix as well as a dough scraper to take home and use as you begin your sourdough journey.