Making Sourdough Bread with Dana Morgan

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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. Prepare 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"; your work space)
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; not terry cloth).
Small jar with lid (optional) if you want to take home sourdough starter

The Westchester Community Oven is fired on the second Saturday of each month. It will NOT be fired on February 18, 2017. Lunch will be potluck; please bring a salad and/or an open faced sandwich topping. During the day, hot and cold drinks will be provided. Please bring your own plate (not paper), cup, and utensils for lunch and snacking. You are welcome to bring home baked bread or other food to share with the class. Thank you! If you have any questions, let me know.

Your RSVP and online payment will hold your place in this class.

Next Class:

--April 15: 100% Whole Grain Sourdough Bread. Enrollment will open the last week of March.