January Sourdough Bread Class with Dana Morgan

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This is a small class for beginning bakers and those who want to learn more about the basics of Tartine-style sourdough bread baking. You will learn about making and maintaining sourdough starter and how to mix, divide, shape and time the fermentation of amazing artisan bread. The bread you mix and shape in class will be baked at home. Also, you will learn about the challenges and advantages of baking with whole grain flour.

Supplies: Large cutting board (12" x 24"), Apron, 1 mixing bowl (3-4 quart with a lid, like tupperware), Stiff spatula, Dough scrapers (metal and/or plastic), Towel for cleaning your hands, and a digital scale, if you have one. For shaping your breads at the end of the day, bring one 8" or 9" bowl or banneton and a cloth liner (a tea towel). A few bannetons will be available for $10 each. If you want to take home some active sourdough starter, also bring a 4-8 oz jar with lid.

Lunch will be potluck about 12 Noon. Bring your home-baked bread for tasting with the class, if you wish, along with sandwich and salad items. Dana's sourdough bread will be served early in the day. Cold drinks and hot water will be provided. Please bring your own plate, cup, and utensils for lunch.

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