I will be leading an afternoon workshop at Machine Project Space on March 1 in Echo Park with a Community Bake on March 2 at Grand Park in downtown Los Angeles. The workshop will cover baking concepts from starter to finished loaf. We will begin with ideas about maintaining a sourdough culture and the difference between commercial and “wild” yeast, talk flour and develop dough all the way through bulk fermentation. We will cover the core principles of shaping boules and batards. Each student will be given a container, starter, Grist & Toll small-batch whole grain flour and homework to make a couple of loaves for an optional community bake the next day at Grand Park using a wood fired oven.
Registration for the event is:
For those of you who would like to bake but do not need a workshop, it would be great to see you at Grand Park on March 2 for a community bake. We will be using MOMO - a large, wood fired, masonry oven built for baking. No cost for bringing a couple of loaves (a donation of dollar/loaf after the first two). We begin baking on the hour - 11, 12 and 1. Please let me know how many loaves you plan on bringing so i have a sense of the number of bakes we will do. We had a great event at Grist and Toll… It was quite amazing to see the diverse range of breads coming out of the oven… look forward to seeing the oven activated again!