We will learn how to start a starter, how to keep a starter alive, and how to use a starter. We will also use fresh yeast for certain types of bread including but not limited to, hamburger buns and brioche. We will also create flavored bread using seeds and cereals, cacao, figs, walnuts . . . Each participant will take home the breads he or she has made. We will provide a list of equipment with the addresses where to purchase them and a few useful tools like an excel file to calculate hydrometry of the dough.
At the end of each day, we’ll finish the class with a bread tasting & discuss the breads we’ve produced with a glass of wine, cheese and a light late lunch.