Sourdough Bread Baking for Beginners Pre class Prep and Misc. Info 6 sessions, 60-90 minutes each, hands-on and discussion Join Zoom Meeting (for all classes) https://zoom.us/j/9300200683?pwd=Z0lVT3pkT1dSWkViVkVQd3pVMGd2Zz09 Meeting ID: 930 020 0683 Passcode: 525872 If you are considering taking the plunge into sourdough bread baking, this course is for you. A process that develops over multiple days, sourdough bread baking is as simple as it is complicated. By the end of this series, you will have an active starter, understand how to care for it, and will have baked a perfect sourdough boulé using Chef Laura’s tested recipe. You’ll also bake quick bread, tortillas, scallion pancakes, and sourdough crackers while waiting for your sourdough. You will learn wastefree methods for nurturing your sourdough starter so that he or she feeds you for years. Menu: ● Low-waste Sourdough Starter ● Fruit and Vegetable Quick Bread ● Handmade Tortillas ● Sourdough Scallion Pancake ● Herb and Olive Oil Sourdough Crackers ● Basic Sourdough Boulé CLASS PREPARATION Specific prep instructions and recipes will be provided before each session. Each session involves live interactive demonstration, hands-on baking and requires some advanced prep and follow up steps. For session 1, at least 6 hours before class, distill about 1 liter of water (see below). 15 minutes before class, collect your ingredients and tools. WHAT YOU NEED Ingredients and Tools for Sourdough: Please don't go out and buy any special things for this course. I have gotten away without having what many consider to be the necessary materials for sourdough baking and I've baked many loaves that have come out beautifully delicious! That said, I know many like to be prepared with the equipment and tools they think they need. I'm listing below everything needed for baking sourdough and I will go over the equipment in detail in our first session. For now, take note of those items that are in bold with an*, as these are the only items I actually find to be essential. Those that are in bold without an* are very good to have. The others are useful if you already have them. If you are going to buy or borrow one item that you don't currently own, my recommendation is to get yourself a scale. ● distilled water* -- You do not need to buy distilled water. Make your own by taking water from the tap, putting it into a bottle or jar and allowing it to sit at room temperature for at least 6 and ideally 24 hours. More on this in session 1. If you have well water that is high in sulfur, you might want to use distilled water or regular bottled water, but if you use regular bottled water (like nestle, dasani or poland spring) it is essentially tap water, so follow the instructions for the tap water. How much water? For starters, you can prepare about 1 liter of water, and keep replenishing that as it gets low. ● flour* ideally from whole wheat or other ancient grains, like spelt or rye, stone or farmer ground, or bread flour, unbleached all purpose, or tipo “00”. How much flour? All in from start to finish, to start, grow and maintain your starter and make 1 loaf of bread, we will use 900-1000 grams of flour or approximately 8 cups. This does not all have to be the same (ideally whole grain) flour you are using in Phase 1 to grow your starter. Ideally you continue to feed your starter whole grain flour or a 50/50 blend of whole wheat and white, but you can use a variety of flours to make bread, including all purpose. ● 1-2 glass jars or containers with lids*, minimum 8 ounces, ideally 16 ounces, can be recycled clean jars from jam, pasta sauce, pickles, etc. ● kitchen scale or measuring cups and spoons ● small rubber spatula ● mixing bowls or large plastic containers, (ideally with covers or kitchen towels or plastic wrap) ● bench/dough scraper or large metal or plastic spatula ● baskets and bowls for shaping bread ● parchment paper ● lame, razor blade or very sharp knife ● oven* ● dutch oven Some sessions have an optional bake. For the Cook with What You Have Quick Bread in session 1, you will need the following (you do not need to measure or grate the fruit/vegetable in advance): ● 1 cup oil or melted butter, plus more for the pans ● 1 - 1 ⅓ cups sugar ● 3 large eggs or ¼ cup ground flax seed mixed in ½ cup water ● 2 teaspoons vanilla extract or bourbon ● 2 tablespoons freshly squeezed lemon or orange juice or apple cider or milk ● 2-3 teaspoons ground spices like cinnamon, clove, ginger or allspice ● 2 cups grated fruit or vegetable like zucchini, yellow squash, carrots, beets, rhubarb, pears or apples), squeezed out gently ● 3 cups all-purpose flour ● 1 teaspoon baking soda ● ½ teaspoon baking powder ● 1 teaspoon fine sea salt ● 1 - 2 cups dried fruit, nuts or chocolate chips or a combination, optional ● 2 tablespoons turbinado or raw sugar combined with additional spices, optional ● mixing bowls ● measuring cups ● measuring spoons ● loaf pans, square baking pan, or bundt pan ● Whisk For the Tortillas in session 2, you will need the following ● any kind of flour (with gluten) ● salt ● any cooking oil (olive, canola, grapeseed, avocado) ● mixing bowl ● measuring cups ● measuring spoons ● skillet ● dough/bench scraper or spatula ● rolling pin or metal/glass water/wine bottle ● plate ● clean kitchen towel For the Scallion Pancake in session 3, you will need the following ● salt ● your starter ● any cooking oil (I recommend sesame but also olive, canola, grapeseed, avocado) ● 2 scallions, chives, garlic scapes or onions ● non-stick or cast iron skillet ● spatula For the Herb and Olive Oil Crackers in session 4, you will need the following ● your discard that has been piling up ● 1 cup all purpose flour ● 1/4 cup olive oil ● salt - kosher and coarse sea salt ● dried herbs like rosemary, thyme, parsley or any blends you have ● mixing bowl ● measuring cups ● measuring spoons ● spoon ● plastic wrap (or tightly fitting lid for your bowl) ● baking sheets ● parchment paper ● rolling pin ● cutting tools like biscuit cutters, cookie cutter, bench scraper, knive or pastry/pasta cutter .