Sourdough 101

Few things in the world are better than a crusty-on-the-outside, tender-on-the-inside loaf of freshly baked sourdough bread. And if you believe the pro bakers of the world, it’s easy: just sourdough starter, flour, water and salt and you’re on your way to bread bliss.

But what if you don’t even have a starter? Then you need to join this class with guest chef Elaine Boddy, author of “Easy Everyday Sourdough Bread Baking,” who will start at the very beginning.

ou’ll learn how to get your starter going using one flour or a blend of flours—and will see how the flours you choose transform the starter. You’ll learn why the water you use at the outset really does matter.

You’ll get the practical information you need about containers, temperatures and other starter logistics. Then, we’ll tackle the age-old question: is it possible to maintain a sourdough starter without producing a lot of waste? The answer is a resounding yes.

Elaine will show you two of her favorite quick recipes that take advantage of the depth of flavor and the leavening power of a happy sourdough. Her Sourdough Waffles with Goat Cheese and Blueberries are so speedy that you can whip up a batch on a weekday morning—and they illustrate how a little bit of sourdough starter adds incredible depth of flavor.

Then, we’ll make a batch of crackers studded with rolled oats and toasted seeds. The best part? You can make the dough in the time it takes your oven to preheat. Join us to take the mystery out of starting a sourdough starter.

What’s on the Menu:

• How to build a happy sourdough starter
• Sourdough Waffles with Goat Cheese and Blueberries
• Whole-Grain Sourdough Crackers