Sourdough Bread Baking

Working with sourdough starter and dough is a little bit of science, a little bit of magic, and ends with delicious, fragrant loaves of bread. Whether you are a passionate beginner or an advanced baker, this class will provide a wealth of information about making artisan bread using "Levain." You will learn about sourdough starters, wild yeasts, bacterial fermentation, how to start and maintain natural starters, and baking with cast iron. Chef Yana will discuss how you can refresh the starter, the basic steps for long fermentation, and the use of steam. You will work with dough that Yana has prepared in advance, a process that takes several weeks. Using steam you will bake Big Boules (large, round loaves) in cast irons for a golden-brown crust, then slice and taste! The tasting will include charcuterie, cheeseboard, spreads, butter, and other surprises. You will also use the prepared dough to make sourdough dinner rolls. Working with prepared dough lets you step directly into the process of shaping and baking the dough that has been tended in advance by Chef Yana. 
By the end of class you will have a better understanding of the theory and practice of making sourdough bread from start to finish and will take home your dinner rolls, a fresh loaf that Chef Yana baked from the same Levain before class, and your jar of starter.
Students must wear closed toed shoes and long pants, and may bring their favorite apron.