Mindful Bread Baking Part 3

Why does sourdough taste the way it does? How is it that it may seem more unpredictable or more involved than yeasted bread baking? What is a starter and how do you get one going, and bake with it? Before commercial yeast, a bubbling batter of wild yeasts and lactic acid bacteria were responsible for leavening most breads. In this last installment of Mindful Baking series, we will focus on the theory of sourdough or naturally leavened baking, helping you understand how sourdough works and the factors that contribute to its nuances and success. Without putting on lab coats, we will all get curious and try to answer any sourdough-related questions you have been tempted to ask in Parts 1 and 2.

This is a technical lecture class meant to enrich your hands-on experience and serve as a foundation for you to build your skills off of. It is full of scientific detail. Great for self identified bread nerds and those just curious about the inner workings of artisan bread making.

*Please Note: This 3rd lecture in the Series is being offered in a hybrid format, occurring live simultaneously in-person at BAKE! and virtually via Zoom. When registering, be sure to choose your desired class format (in-person or virtual).