September 21st, 20221pm PDT, 4pm EST In this 2 hour workshop, learn to make seeded sourdough hearth loaves using ancient grains. Sarah will demonstrate a versatile recipe using 25% to 50% whole Khorasan flour and how to make mixing adaptations depending upon what whole wheat and/or sifted flours you have available to pair with the Khorasan. Additionally, loaves will be shaped and baked using other options as a substitution for Khorasan including whole emmer and using other flavor flours such as barley for the leaven. The options are endless with this loaf but learning the considerations of making adaptations is the key to success. Although this is not a bake-along workshop, you are encouraged to prepare the recipe at any stage to bring to class. Discussion will focus on usability, flavor, and proper hydration of various ancient grains. Demonstrations are of fermentation cues, shaping, scoring, and baking. All workshops are lead from a home kitchen using the Dutch oven baking technique. We trouble shoot questions toward the end of class, and overall class time is just over 2 hours. The recipe for the class will be sent September 10th and the link to join the day of the workshop. Please add [email protected] and [email protected] to your contacts list to avoid communication landing in your spam folder. Space is not limited. No refunds.
