Whole Grain Sourdough, Distilled

Whole Grain Sourdough, Distilled

In this 6-hour workshop, we will explore two different base doughs–one 100% wheat, the other 100% rye–from start to finish. They will serve models to learn about different concepts when creating sourdough breads from whole grains. Over the course of the 6-hour workshop, we will mix each dough from scratch, ferment, shape, bake and eat them. Along the way we will demonstrate and discuss a few processing techniques to turn each dough into multiple products. We’ll end over a pizza dinner made from the same wheat dough that we will have mixed at the beginning of our time.

This class is intermediate to advanced theory distilled into straightforward practice. It represents a somewhat approachable way to make delicious bread using our specific ingredients. While extensive baking and sourdough experience is not needed to participate, wholegrain sourdough is a particularly unforgiving domain of breadmaking, so dedicated and inquisitive hobby bakers will fare better than occasional dabblers.

The methodology you learn can be extrapolated to using other ingredients and making other breads, but the knowledge and craft needed to do so smoothly is beyond the scope of this workshop - although potentially not future advanced-level classes. Short of professional experience in a bakery, lots of home kitchen experimentation will be necessary to master whole grain sourdough, and we will be happy to answer any questions that arise during the course of your baking.

Details: 
Class Cost: $300 per person
When: May 3rd or May 17th 2pm-8pm
Bring: Yourself, in clothing and shoes you don’t mind getting crusty, as well as a hat or hair tie.
Take home: Some of everything we make in class + extra starter and flour to keep the magic going, and a detailed booklet.
Where: Our bakery at 1313 N. Howard St, Philadelphia PA

email us at info@lostbreadco.com with any questions!