New techniques, high hydration or wet dough, hand shaping, bannetons… and lots of fun, good looks accompanied by deliciousness… New ‘Ancient’ grains: Emmer, Khorasan (kamut), Heirloom, Purple wheat, all unhybridised original grains, Australian organic/sustainably grown and stoneground and Semola and Manitoba (NOTES: types of flour may change depending on availability) SUITABLE FOR BEGINNERS or ADVANCE students – no stones unturned and comprehensive notes!
I will be covering different types of artisan sourdough, how to mix different types of flour, technical discussion on how to create the sourdough you desire (eg. hydration, scoring, bulk rise etc etc and how these effect your final loaf) , as well a quick refresh on “NO WASTE” method of keeping your starter and how to make a LOW FODMAP sourdough. OPTIONAL for CLASS: express post of my alive 35+ year old starter & flour for dough and starter OR class & starter only.
Class includes exclusive membership to my Wild Sourdoers FB group with regular free Q&A Zoom classes and recipes.
This class is a step up in the right direction to make sourdough loaves that taste better than bought ones but look as good as the ones sold at Artisan bakeries anywhere…