Learn to create active yeast waters for leavening breads using fruits and/or cultivated or foraged ingredients. The results are a complex profile of flavors and characteristics that are a unique reflection of your environment. Yeast waters can also be used in conjunction with a sourdough culture for increased leavening power, especially with enriched doughs. In this 1.5 hour class, you will participate in the process of making and harvesting the yeast water to create various doughs and will bake several loaves for sampling.
A well-maintained sourdough is THE key ingredient for successfully bake aromatic Rye bread. This class will give insight on how to start & maintain a rye sourdough culture and compare pros and cons of one, two and three stage rye sourdough processes.
Why do specific microbes end up in a particular starter, and which volatile compounds are produced by different microbial communities? This presentation will link results from the Global Sourdough Project, to starter and bread attributes. It will involve a sensory hands-on component, where participants smell different starters whose microbes have been sequenced. Attendees are welcome to bring their own starters, smell them, and predict which microbes likely live in their starter (based on the sensory evaluation and our global project results).
Tara Jensen runs the mobile, wood fired baking school, Smoke Signals. Jensen has been teaching sourdough bread, pastries and pies for over four years. Her book, A Baker’s Year, was hailed by Bon Appetite as “stand out publication” on life and baking.
Ellen King is the co-owner and Director of Baking Operations at Hewn. She is a classically trained chef and has worked in various restaurants in Seattle with a specialty in French, Mediterranean and Vegetarian foods.
This hands-on class will explore the many uses for that extra levain (beyond bread), and what to do with old bread; how to freeze and we refresh bread; and how to make Kvass from day old bread.
Rich Orris is a self-taught baker whose obsession with gluten began after an ill-fated move to a small town in New England where there was nothing to do and nowhere to eat. Since moving to his current homestead in Asheville, he has been working on perfecting and teaching the food of his youth, the bagel. Rich approaches baking with a degree in math, but also recognizes the beautiful chaos of wild yeast.
Starter, English Muffins & Tortillas: Understanding and using natural leavening can be very intimidating. This class will strip away the fear and get into the basics of making and maintaining a sourdough culture. Learning how to use it -- and control "discard" by baking with every bit of culture you coax -- in griddle breads could not be simpler, or more fun. English muffins and tortillas are breads you'll add to your repertoire, and making them will develop your familiarity with handling a starter.
Heirloom grains such as Einkorn, Turkey Red, Red Fife are gaining attention for their unique flavor qualities, digestibility, and ability to adapt to local growing conditions. In this 1.5 hour class, we will discuss these benefits and how heirloom grains are contributing to improved modern breeding efforts. You will learn techniques of sourdough fermentation used to manipulate the sometimes challenging behavior of these flours. Several formulas high in these special whole grains will be demonstrated and loaves will be available for sampling.
How does flour affect your sourdough starter? This presentation will center around Sourdough for Science, a citizen science project that launched in Wake and Alamance Counties this year. In February, 274 middle school students grew starters with 6 different flours, and compared differences in microbial growth and metabolism over time. We will present their results, including a hands-on activity where participants can compare the "flour effect" by smelling different starters and tasting breads baked from those starters. Raleigh’s Boulted Bread will have baked the breads we will be tasting and they will add to the conversation in regards to the experience of baking with the various cultures. We will also discuss how you can set up a similar project with students, friends, and neighbors. (Note that for this activity, participants would be comparing the effects of different flours, instead of different microbes.
Join baker and historian, Maia Surdam, for a discussion (and tasting) of her research on the historical connection between bread and beer. She will consider how early human societies cultivated grains into fermented food and beverages in Mesopotamia, and how the those practices evolved into household industries in medieval Europe and beyond. Maia will provide tastings of two breads she developed at OWL Bakery--an Alewife Sourdough and a Rye Kvass Sourdough. She will share her efforts to bake breads that are both rooted in the past and reflective of modern-day innovations and tastes.
This class will be co-taught by Jennifer Lapidus and Amy Halloran, and will offer participants the full picture— from seed to loaf. The how and the why of the revival all small scale regional milling. Why do these mills matter? What role do regional mills play in the diversification our grains? And flavor? And texture? This class will be rich with story, will also engage the senses including taste, of course!