This small class will teach you the basics of Tartine-style sourdough bread baking. Come learn about making and maintaining sourdough starter and how to mix, divide, shape and time the fermentation of amazing artisan bread inspired by Chad Robertson at Tartine Bakery in San Francisco. Mix and shape your sourdough in class and bake it at home the next day. Ingredients for your bread will be provided.
What to Bring:
Large cutting board (12" x 24")
Mixing bowl (3-4 quart with a lid, like tupperware)
Measuring Cup or scoop for flour
Tablespoon for measuring salt
Stiff spatula or spoon for stirring
Dough scraper (metal) and bowl scraper (plastic)
Towel for cleaning your hands
Digital scale, if you have one
8" or 9" bowl or banneton (basket for shaping bread) and a cloth liner (a light, soft tea towel).
Small jar (4 oz.) with lid (optional) if you want to take home sourdough starter
The Westchester Community Oven will be fired on July 9th. If you want to make pizza or bread in the oven, it is important to RSVP separately for those event. Pizza preparations will begin about 11:30AM. Our class will take a lunch break about 12. If you do not choose to make pizza, please bring your own lunch. Refrigerator space is available.
During the day, cold drinks will be provided. Please bring your own plate (not paper), cup, and utensils for lunch and snacking. Thank you!
Your RSVP and online payment will hold your place in this class.