November 21, 2012 · 8:45 AM
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This workshop is for intermediate/advanced bakers who want to learn traditional techniques for working with levain and sourdough to create pain levain, sourdough rye, and miche. I'll be introducing you to my methods of working with wild yeast, and you'll be helping me with my weekly production. Together we'll be grinding flour, mixing and fermenting dough, shaping loaves, and baking in my wood-fired oven. And it will all benefit LABB's project to grow an acre of heritage grains out in Agoura. (We'll have more details on the project at the LABB's Halloween Pizza Party.)
Due to the size of my kitchen and the individual attention I'll be giving participants, I'm limiting the number of students to three per workshop. However, I'll be holding workshops each Friday from October 26 through November 30 (and possibly longer, if things work out). You can sign up for more than one, if you feel so inclined.
The cost is $25 per person per workshop, and all proceeds will be used to defray costs associated with the LABB Grain Growing Project. It's on a first come, first served basis.
We'll be starting promptly at 8:45am and finishing around 2:00. You'll go home with some bread and, I hope, some new ideas about bread baking. I'll send further details to those who RSVP.