Old World Levain Bakery

Naturally Leavened Breads. European Pastries. Coffee & Tea. Breakfast & Lunch.

Love and Sourdough: Naturally Leavened Bread as Relationship With Wild Yeast; Sunday, March 11th, 5-8 pm

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23098907_179580495930457_3890735715813687296_n.jpg

Love and Sourdough: Naturally Leavened Bread as Relationship With Wild Yeast; Sunday, March 11th, 5-8 pm

60.00

Sourdough is alive! Being a bread baker also means being a loving caretaker and shepherd of the precious living organism that animates your bread. It means learning about its quirks, and at times surrendering to its unexplainable whims.  OWL-baker Erin Bicknese invites participants to step into the very old alchemy of turning flour, water, salt, and wild yeast into a loaf of comfort, warmth, and joy.  

Participants will get their hands on all aspects of the sourdough baking process: caring for a sourdough culture, mixing, shaping, scoring, and baking bread. Though we will be using the bakery's space and tools, all aspects will be taught with methods transferable to a home kitchen. We can promise that you won't go home with all of the science behind bread baking, but you will go home with fire in your hearts, a loaf of bread, and a little bit of our sourdough culture to enliven your kitchen and baking practice. 

Snacks will be provided. 

This workshop is designed for beginning and intermediate bakers who:

-have some bread experience but want to take it to the next level.

-are comfortable with yeast breads but intimidated by sourdough.

-have tried baking bread before, but with disappointing results.

-have almost given up on bread altogether, but know deep in their hearts that this very old human practice should be within their reach! 

"If it is bread that you seek, you will have bread. If it is the soul you seek, you will find the soul. If you understand this secret, you know you are that which you seek." 

-Rumi

 

 

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