Advanced Sourdough Workshop - 4 hours 10/9/24
Wednesday, October 9th ● 5:00 – 9:00 pm ● “Advanced Sourdough Workshop – 4 hours” ● Hands-On Class ● Bethany Evans – Chillspice ● $95.00.
In the Advanced Sourdough Workshop, you'll learn about Working with wetter dough and creating sourdough cinnamon rolls with enriched dough ● Incorporating delicious inclusions like garlic Asiago, and jalapeño cheddar ● Showcasing advanced scoring techniques for better results in your loaves ● Achieving an airy crumb and improving the "ear" on your bread ● Understanding flour stress testing and optimal water ratios for different flours ● scaling up your baking to handle multiple batches at once ● Strengthening your starter for better bread ● Bonus method: overnight sourdough for busy schedules.
▪️ Requirements to attend ~ either you must have attended our Beginner’s Sourdough workshop and baked at least 4 - 5 loaves of bread on your own OR if you are an experienced sourdough baker and have made lots of bread but haven't attended my beginner’s sourdough workshop you are welcome to enroll as well. You will take home a sourdough loaf filled with delicious additions to bake the next day, a printed workbook with the information given during class and access to a digital course with video tutorials of four advanced scoring designs taught in class as well as other recipes (my award winning cinnamon raisin brioche) and techniques to take your sourdough skills to the next level!!
** Bring to Class ~ bring your food scale, aliquot jar (if you still have it) and a banneton (either shape is fine) and an apron, if you wish to wear one. When registering for class, please state what inclusions you prefer for the loaf you will be making during class in the comment section ~ Garlic Asiago OR Jalapeno Cheddar.
*One glass of wine is included in the price of each seat. No BYOB.
CAPACITY: 28
Wednesday, October 9th ● 5:00 – 9:00 pm ● “Advanced Sourdough Workshop – 4 hours” ● Hands-On Class ● Bethany Evans – Chillspice ● $95.00.
In the Advanced Sourdough Workshop, you'll learn about Working with wetter dough and creating sourdough cinnamon rolls with enriched dough ● Incorporating delicious inclusions like garlic Asiago, and jalapeño cheddar ● Showcasing advanced scoring techniques for better results in your loaves ● Achieving an airy crumb and improving the "ear" on your bread ● Understanding flour stress testing and optimal water ratios for different flours ● scaling up your baking to handle multiple batches at once ● Strengthening your starter for better bread ● Bonus method: overnight sourdough for busy schedules.
▪️ Requirements to attend ~ either you must have attended our Beginner’s Sourdough workshop and baked at least 4 - 5 loaves of bread on your own OR if you are an experienced sourdough baker and have made lots of bread but haven't attended my beginner’s sourdough workshop you are welcome to enroll as well. You will take home a sourdough loaf filled with delicious additions to bake the next day, a printed workbook with the information given during class and access to a digital course with video tutorials of four advanced scoring designs taught in class as well as other recipes (my award winning cinnamon raisin brioche) and techniques to take your sourdough skills to the next level!!
** Bring to Class ~ bring your food scale, aliquot jar (if you still have it) and a banneton (either shape is fine) and an apron, if you wish to wear one. When registering for class, please state what inclusions you prefer for the loaf you will be making during class in the comment section ~ Garlic Asiago OR Jalapeno Cheddar.
*One glass of wine is included in the price of each seat. No BYOB.
CAPACITY: 28
Wednesday, October 9th ● 5:00 – 9:00 pm ● “Advanced Sourdough Workshop – 4 hours” ● Hands-On Class ● Bethany Evans – Chillspice ● $95.00.
In the Advanced Sourdough Workshop, you'll learn about Working with wetter dough and creating sourdough cinnamon rolls with enriched dough ● Incorporating delicious inclusions like garlic Asiago, and jalapeño cheddar ● Showcasing advanced scoring techniques for better results in your loaves ● Achieving an airy crumb and improving the "ear" on your bread ● Understanding flour stress testing and optimal water ratios for different flours ● scaling up your baking to handle multiple batches at once ● Strengthening your starter for better bread ● Bonus method: overnight sourdough for busy schedules.
▪️ Requirements to attend ~ either you must have attended our Beginner’s Sourdough workshop and baked at least 4 - 5 loaves of bread on your own OR if you are an experienced sourdough baker and have made lots of bread but haven't attended my beginner’s sourdough workshop you are welcome to enroll as well. You will take home a sourdough loaf filled with delicious additions to bake the next day, a printed workbook with the information given during class and access to a digital course with video tutorials of four advanced scoring designs taught in class as well as other recipes (my award winning cinnamon raisin brioche) and techniques to take your sourdough skills to the next level!!
** Bring to Class ~ bring your food scale, aliquot jar (if you still have it) and a banneton (either shape is fine) and an apron, if you wish to wear one. When registering for class, please state what inclusions you prefer for the loaf you will be making during class in the comment section ~ Garlic Asiago OR Jalapeno Cheddar.
*One glass of wine is included in the price of each seat. No BYOB.
CAPACITY: 28
