Intermediate Sourdough: Baking with Sprouted Grains

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bread_dough.jpg
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Intermediate Sourdough: Baking with Sprouted Grains

65.00

This class is intended for home bakers who are familiar with keeping their own sourdough culture at home and have a basic knowledge of fermentation, shaping, and baking. We will be incorporating sprouted grains into a primarily whole grain sourdough base dough; in-depth discussion and examples of sprouted grain will be provided. Class participants will be mixing, folding and shaping their dough during the class and will take their dough home to ferment and bake.

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