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 Part 3, the last installment of the Mindful Bread Baking series, we'll focus on the theory of sourdough or naturally leavened artisan baking, helping you understand how sourdough works and the factors that contribute to its nuances and success. Without putting on lab coats, we'll all get curious and try to answer any sourdough-related questions that may have arisen (pun intended) for you over the course of the 3-part lecture series.

This class is Part 3 of a 3-part technical lecture series meant as an enriching accompaniment to our hands-on classes and to serve as a foundation upon which to further build your skills as a home baker. It's full of scientific detail. Great for self-identified bread nerds and those just curious about the inner workings of artisan bread making.