In this class we will work through the process of baking sourdough in a home kitchen from start to finish with lots of time for questions
DurationThis class is suitable for all levels of sourdough bakers – whether you're familiar with what a sourdough starter is, the thought of having a sourdough starter in your home overwhelms you, you've already tried baking a handful of loaves, or you've been baking for a couple of years, this class has something to offer everyone.
In this class we will work through the process of baking sourdough in a home kitchen from start to finish with lots of time for questions.
We will discuss how to start and maintain a sourdough starter, how to mix, work and shape your dough and, of course, how to bake it.
We will dig into the importance of ingredients as well as having the correct kitchen equipment. Each student will have the opportunity to shape a loaf of sourdough and we will work together through the rest of the process.
Included in this course fee is a meal, sourdough starter, a 100+ page cookbook written for baking sourdough at home in Alberta, and a loaf of sourdough to take home.
At Awn Kitchen we focus on sourcing local, sustainable, and seasonal ingredients. Our classes and workshops teach foundational cooking and baking skills and are driven by a passion for sharing the stories of Alberta’s farmers.
A recipe is only as good as the ingredients, so in our workshops we hope to build technique and educate students on the importance of knowing and understanding how ingredients make it into our kitchen – what better place to start than with the farmer!
Classes are hands-on and questions are always encouraged. An extensive recipe pack is included with all courses which includes a detailed list of where ingredients can be sourced.
Please note all recipes listed in the course descriptions are subject to change to something comparable based on availability of ingredients. We look forward to welcoming you into our workshop!
Everything we do is based on our philosophy of using the best local, seasonal, and high quality ingredients we have access to. If you’re interested in learning more about this, please come for a visit, sign up for a class or get in touch.
Over the years, Gail has developed a thick crust – actually, a variety of crusts, thick and thin. And, starting now, so will you! A small investment of time and energy will load you up with enough bread-making technique and fabulous recipes to thrill you
This course will allow you to bake a nice variety of breads: multigrain bread, Viennese bread, bagel, baguette, etc.
Sourdough is a symbiotic culture of bacteria (lactobacilli) and airborne fungus (wild yeast) in which each element within the relationship provides something the other element needs.
Immerse yourself in the rich flavors and traditions of Italian cuisine as you learn the secrets of crafting authentic, mouthwatering Italian bread.
Yeast has certain requirements that it needs in order to help ‘rise’ your dough. This class will give you an excellent understanding of things like; Moisture, food for yeast, temperature, acidity, and time.
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