In these crazy times Our Urban Farm has been looking for fun, healthful and constructive ways to help our community adjust to our rapidly changing lives. And, we are really excited about our first announcement: A FREE, online, hands-on sourdough bread making class!
On Sunday, March 29 you will be able to follow along from your own kitchen as we prepare and bake our weekly bread orders. As we bake our bread, we will help others to bake their own.
The class will begin at 8 AM, will be live-streamed and interactive and is very full. No additional registrations are being taken at this time.
In advance of the class, attendees will need:
An active sourdough starter. We have starter available for sale. You can also start your own at least one week in advance of the class (that would be no later than Sunday, March 22nd). Here are instructions for starting your own. Otherwise, buy some of ours.
At least 8 cups of organic bread flour. We recommend using organic, wheat high-protein bread flour. (if you can only secure All Purpose flour, it will do OK, but could yield less than optimal results)
A dutch oven for baking. Alternatively, you can use a baking/cookie sheet for baking, and a separate pan of water in the oven bottom to add humidity during the baking process..
A proofing basket. Alternatively, you can use a colander with a clean, smooth hand towel.
6 cups of dechlorinated water. (Note: you can dechlorinate tap water by filling a container with water and leaving it on the counter uncovered for 24 hours.)
Salt
1 Egg (Optional for applying an egg wash to the crust before baking)
Other seasonings (Optional for mixing in the dough or into the egg wash). We typically add fresh rosemary to our dough and garlic and rosemary to the crust.
Participants will be able to join the class via any computer, smartphone or tablet.
The class will cover:
The nutritional benefits of sourdough bread.
Keeping your starter active and healthy.
Making your sourdough leaven (the night before baking).
Making and shaping your bread dough.
Proofing your dough. (i.e., allowing it to rise)
Washing, scoring and preparing the proofed dough for baking.
Baking, cooling, storing and enjoying!
@strong006: The leaven is made with 2 tablespoons of starter, 1/3 cup of water and 1/2 cup of flour.
This bread came out so amazing! I hope your noodles class was as fun as the sour dough class!
Can I ask what were the proportions to add to the leaven in the morning? I just made a new leaven, and I can't find the paper that I wrote the instructions on :-(...
@llaffing: For the starter, take 1/2 cup of flour and 1/4 cup of dechlorinated water and mix them together. Then, each day take half of the starter and put it in another bowl and store it in the frig. Add another 1/2 cup of flour and 1/4 cup of dechlorinated water. That is the "feeding" process. You are feeding the starter fresh flour and water. Do that every day until the night before class. That night, we will make the leaven. We will send specific instructions for the leaven, which is only slightly different than feeding starter. The leaven you make on Saturday night will be what is used to add yeast to your bread dough on Sunday. Once you have…
I'm SO excited about this class but am a bit confused about the making of a starter in preparation for same. What is meant by 'feeding' over and over again. This is clearly written, I'm sure for some that know what you mean but confusing to newbies. Can there be further explanation in preparation for the class. I've just started de-chlorinating my water but am confused as to what to do tomorrow. Thank you in advance. Looking forward.