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Sourdough Bread Baking - Spring - SOLD OUT
Sun, 30 April 2017, 10:00 AM – 1:00 PM EDT
Join us on a fragrant Sunday morning to explore one of the most ancient human activities, baking bread. We'll make bread using the traditional sourdough technique. You'll leave the workshop with a fresh batch of dough to bake the next day, a freshly baked loaf of bread, a healthy and predictable sourdough starter, and the knowledge and confidence you need to make high-quality, rustic, sourdough bread at home.
Your instructor, Richard Priess, has spent years experimenting with rustic breads. He has developed a master recipe for sourdough breads that can be modified to create unique recipes that include various types of whole grains and whole grain flours, nuts, seeds, and fruit.
- You've always wanted to learn how to make that sour, chewy and rustic bread at home.
- Learning a new skill is empowering and baking really good bread is something you've always wanted to learn.
- You have a keen interest in making your own food from easily sourced ingredients.
- You learn best through workshops where you're able to meet new and engaging people in your community.
In this workshop, you’ll learn the steps to make an excellent loaf of rustic, sourdough bread. You’ll learn how to weigh and mix ingredients, how long to let the dough rise, how to shape it and how to support it while it rises again before baking. You'll learn how to care for your sourdough starter so that it will always make excellent bread. You'll also learn about the history and science of sourdough bread and bread baking.
- A batch of sourdough bread that you made yourself, which you can practice baking at home using your newly acquired skills.
- Flexible instructions so that you can easily make excellent bread at home, as well as recipes that build upon the master recipe.
- A fresh loaf of sourdough bread to take home and enjoy with friends and family.
Richard Preiss is a University of Guelph student who was inspired to make really good bread through a combined passion for thrift, science, and good food. His curiosity has led him to learn about food and cooking as much as possible while in school. Richard believes that his experience with bread making will make it easy to teach people how to make beautiful, creative, and delicious bread at home, and inspire them to cook more and experiment in the kitchen.
What To Bring: A large mixing bowl and an ovenproof pot with a lid. Ideally your pot will be a dutch oven.
Either of these are ideal
Cost: $80 includes take home sour dough starter, fresh loaf of freshly baked bread, and many different samples.
** Please also note that you do not need to register through Eventbrite to participate in the workshop. If you would rather pay by cash or cheque, please contact firstname.lastname@example.org.
- Minga will provide a 100% refund for workshops cancelled by Minga.
- If a registrant cancels a workshop with more than 5 days notice, a 100% refund will be issued.
- If a registrant cancels with less than 5 days notice or does not show up, no refund will be issued.
- The above policies apply for pre-registered workshops. Refunds or credits will not be issued for a missed class.
* Please note that we’ll be sending out information about the specifics of the workshop a few days before, including a reminder of what to bring.