Bread Baking with Sourdough - 2 Day Intensive Workshop

38 Meade Road,Fairfax VT 05454

31 July, 2021

Description

Two days of refining your knowledge about Artisan Bread Baking: From starter cultures to shaping, scoring and baking techniques Deepen your understanding of fermentation, flavor development, flours & grains and the use of pre-ferments in this 2 day hands-on workshop in our beautiful northern Vermont bakehouse & classroom. The first day of the workshop is devoted to understanding your sourdough culture and learn how to use it in recipes. On the second day we will continue the journey and get our hands into some dough to mix, shape and bake our our breads and pastries. More information and course content can be found on our website Heike Meyer is the owner and head bakeress at Brotbakery Vermont. She teaches sourdough classes - both for bread and pastries - at Brot Bakehouse School and Kitchen in Vermont, and as a guest teacher around the world. She trained at one of Germany's oldest biodynamic bakeries, at King Arthur School & Education Center and the L'École Valrhona in France. She continues to work with master bakers and pastry chefs around the world to discover and learn. More information at www.brotbakery.com