Briarpatch Co-op Cooking Classes: Baking Wild-Yeasted Sourdough Bread
With Rick Silberman
In this 90-minute class you will learn how to bake wild-yeasted sourdough bread using both the knead and no-knead methods. We will cover all phases of the baking process, including how to maintain your starter, measure using a gram scale, blend, rest, bulk rise, stretch and fold, tension pull, divide into Banetons, and bake in a Dutch oven. At the end of the class we will sample a warm loaf that we have just pulled from the oven. You will go home with enough starter to bake your own sourdough bread at home the very next day. Vegetarian.
Rick Silberman is the former Chief Administrator of the California College of Ayurveda. He is a self-taught baker who has been teaching baking classes in Grass Valley for the past year. He takes inspiration from Chad Robertson (Tartine Bread) and Ken Forkish (Flour, Water, Salt, Yeast), and has designed his class to incorporate useful techniques from these and other methods.
For more information: Sign up online or with Hilary: (530) 272-5333 x 134 or email: email@example.com.