Using just four simple ingredients - organic flour, salt, sourdough starter and water - learn to make yummy, fresh bread from scratch. The key ingredient is live sourdough starter. This particular starter comes from West Australia and has been passed from bread maker to bread maker for 30 years. On the first day learn the recipe, how to maintain your starter, how to get a feel for the dough, and practice shaping bread loaves. On the second day, continue work on shaping, and then after letting the bread rise, learn how to bake each loaf with steam in the oven. Finish the class by sampling bread fresh from the oven with both butter and a bruschetta recipe you make during class. Bring a large mixing bowl, a wooden spoon, a container with a lid, and warm hands. Participants each bring home a sample of the starter so you can continue making this bread recipe at home. It's all done with love and kneaded by hand! Instructor: Elizabeth Lamphere.
The instructor donates her portion of the proceeds to the IAN Fund International Nest-Egg, a locally run non-profit dedicated to helping the children and families of avalanche victims.
When: July 22 & July 23
Time: 3:00 - 6:00 pm