Hands-On Sourdough Class in August!
You’ll experience the full process, including starter maintenance
Well, it’s finally happening!
After literally years of gentle prodding, we’ve decided to offer sourdough classes.
The next one will be Saturday, August 31st from 2 - 5pm.
This class will be limited to 12 guests, so if you’re interested, I’d hop on this link and sign up.
You’ll have everything you need to make our most popular and versatile bread - the medium crumb sourdough.
The Class
What you’ll need:
A fun attitude - we plan our work days so that we can have fun. (Or at least not too stressed), so we’ll be having fun; you may as well, too.
A willingness to ask a lot of questions. If you’re thinking it, chances are at least a few others would like to know
Note-taking materials
A small cooler bag for your unbaked dough to stay cool if you’re driving more than 15 minutes to a refrigerator
What you’ll get:
A baked sourdough that you’ve scored in a unique and pretty way
An unbaked sourdough that you’ve mixed and handled, ready for you to store in your refrigerator and bake in the next 1-3 days (3 days is “extra fermented”!)
A banneton proofing basket, a lame (it means, “blade” in French) for scoring, and a bench scraper
Jinx heritage grain sourdough starter (if you need it)
A google spreadsheet with the recipe for our most popular bread and formulas to scale the quantities up or down - if you’d like to make 4 loaves, for example, instead of 1. Also included is a schedule for your sourdough starter, either an afternoon mix or an overnight starter/mix in the morning, and calculating dough temperature
In short, you’ll have everything you’ll need to bake bread at home, except the mixing bowl, dutch oven, and your oven.
We’ll also have drinks and snacks, hoping that you all will socialize so you can share information and show off your breads to new friends.
What We’ll Do
Here’s the general order of events:
2:00pm - 2:30: Introduction, socializing
2:30 - 3:30: Hand mix your dough, learn to stretch and fold and coil fold. Class discussion about scaling with weight rather than volume and the importance of dough temperature.
3:30-4:30: Score some Jinx pre-proved loaves and tour the bakery as we load and bake them. Watch them rise with the steam! We’ll also bake one in the show kitchen using a dutch oven - just as you’ll do.
4:00-4:30: Learn about sourdough starter maintenance and how to tell when dough is finished bulk (first) proofing. Learn to shape sourdough in the most versatile technique that Jinx uses for most all its mid-size loaves.
Details
Location: Ghostline Kitchens Show Kitchen: Google maps link here
Time: 2-5. Please show up a bit early! We have to rent the show kitchen so our time is limited.
Course Fees: $180, paid up front through this link. No refunds, but we can slide your date to a class in the future if you give us 48 hours’ notice.
Contact us! Jack: email / text for urgent matters