We think the best way to learn is to get your hands dirty! In this 2-hour class, we will practice mixing, shaping, and baking a traditional sourdough bâtard (an oval-shaped loaf). You will leave class with: your own sourdough starter (+ feeding instructions) banneton proofing basket + cloth liner + bench scraper a shaped dough to bake at home the same afternoon as class a bonus dough to practice another shape & bake at home printed and PDF versions of the recipe and instructions taught in class support from your new sourdough bread baking friends! We highly recommend using a cast iron (raw or enameled) Dutch oven with a tight-fitting lid to bake your sourdough bread. The cast iron is great at retaining high heat and the tight-fitting lid allows for steam while baking. That being said, here are some alternatives (if it can withstand 450-degree heat, you can bake in it): Pizza stone or baking sheet with an oven-safe steel bowl or DIY foil dome Stainless steel pot with oven-safe lid Turkey roaster with lid Two bread loaf pans -- one used upside-down as a lid Necessary tools for baking at home: Oven and baking vessel Kitchen scale that measures in grams Mixing bowl Sourdough starter* Flour (Bread and All Purpose flour both work great) Water Salt Sharp kitchen knife for scoring dough before baking Optional tools: Danish dough whisk Lame/straight blade to score dough (instead of kitchen knife) Bench scraper* Banneton proofing basket* *Provided in class ---------- Classes are held in commercial kitchens in Downtown Frederick, MD. Class will be held at either: All Saints Episcopal Church | 106 W Church St, Frederick, MD 21701 Grace United Church of Christ | 25 E 2nd St, Frederick, MD 21701 You will receive an email 48 hours prior to class with your class's kitchen location and parking information!
