Sourdough bread has helped sustain people for 5000 years, but making it is a mystery for most people these days. It's very likely that generations of people in your family kept starter somewhere in their kitchen and I'd like to help you reconnect to that tradition. We'll spend a little over 1 hour together, and I will demystify the sourdough process so you can begin your journey as an urban homesteader in modern times. You'll learn to make your own starter then use it to to make everything from country loafs and biscuits to bagels and pancakes. We'll also be mixing some dough so you can have a fresh loaf later. It's exciting for me to share this process with you, but more importantly, I want you to leave our time together with the understanding of how food unites us. NOTE: The start to end process of bread making is about 6 - 12 hours. Morning classes will have bread the same evening, afternoon and evening classes in the early morning next day, evening classes will have bread in the afternoon on the next day.
Each time I made a fuss over having to pick produce from the garden, my parents would always say "you'll appreciate these fresh flavors one day" - I'd roll my eyes. Having grown up deep in Appalachia, we ate what we grew, baked our bread, and fermented foods for the winter. Soon after college, I moved to the city and quickly realized that the fresh flavors of my childhood were inaccessible. I suddenly understood the value of tradition, so in a nutshell, I became an urban version of Laura Ingles Wilder - with a little more sass. For years, I've explored the proud Appalachia traditions of homesteading and applied them to modern living. Even though I live in one of the largest cities in the world, I still preserve my food, grow many of my vegetables, and bake bread that rivals the fanciest bakeries.
350 g organic white flour (about 3 and 3/4)
1 gallon distilled water (it must be non chlorinated)
1/3 cup Sourdough starter or active dry yeast (If you're a purist, you can order starter online, I like Etsy)
Sea salt (any salt will do, but I suggest going all out and getting fancy)
Food scale (not mandatory but really helpful)
2 large bowls
A towel to wipe your hands
125 g of organic white or wheat flour
a glass container (like a jar)
"I'll be coming to you from the kitchen of my home in Venice Beach, California. You can join us from your kitchen anywhere in the world."
Note - making sourdough is a process that takes several hours and you won't finish the class with a finished loaf. However, you will have one by the end of the day!