Sourdough Science – August 27th

Description

Maris Metz is a seasoned baker, who has been baking since she could reach the counter! Brad Metz is a biology instructor at Washtenaw Community College. Their home is located on the Portage River in Pinckney, Michigan. You combine those 3 things and you end up with Portage River bakehouse! Baking is equal parts science and art, and when it comes to sourdough bread, you really need them both! Luckily, Maris and Brad will take everyone through the entire process of sourdough making. From the science of the starter to the artful scoring of the dough.

 Each guest will take home a mature starter, an extra jar for feeding, a spatula for feeding, and our class binder full of all the information we will go over in class. We will have dough at different stages in order to demonstrate the full process in 3 hours of time. We will offer some hands-on opportunities for those that want to participate. We will also bring along freshly baked bread, using the same recipe taught in class, for guests to sample. 

There is limited space in this workshop! Don't delay!

Introductions

Sourdough Starter

•What it is

•Feeding ratios & maintenance 

•Using it to make bread

Dough Making

•Mixing

•Dough strengthening techniques 

•Bulk fermentation

•Shaping

•Cold proofing

•Scoring 

•Baking

•Questions (time permitting)

This will be a lot of information to cover in 3 hours, so we will be touching on the most important information for each stage.