Join us at 50 Beech Street, our new location from 6:00pm - 9:00pm for a three hour heritage sourdough workshop led by John Hawkins - a home baker and founder of Solara Bread - a community micro-bakery in Ottawa.
We'll cover:
- Fundamentals of Heritage Grains
- Recommended Tools Maintaining a Sourdough Starter
- Mixing Dough and Bulk Fermentation
- Shaping Artisan Loaves and Cold Fermentation
- Scoring and Baking
- Storing Sourdough Bread
Registration includes a bag of fresh-milled flour, a banneton, and some sourdough starter. We'll enjoy a non-alcoholic City Seltzer or Club Kombucha as well as a little snack.
You'll need:
- Apron (we have some if you don't!)
- A large bowl (approximately 4L) for mixing your dough.Â
- A container (approximately 2L) to bring home some fresh dough.
PLEASE NOTE: Be sure you can attend the date of the class as we can only offer refunds for cancellations made 5 days prior to the workshop. We cannot offer refunds or substitute for future workshops due to weather, traffic or illness.Â
*** It is hot inside the kitchen while the ovens are on. Please make sure you are comfortable with heat and are wearing loose, sweat wicking clothes and that you hydrate throughout the workshop
