Creating, Baking and Eating Naturally Leavened Bread!
In this class you will discover the life of a sourdough bread, from mixing the starter culture to freshly baked loaves from the wood-fired oven!
We will talk about the different ways of making natural leavened breads, how to start and maintain a sourdough culture, how to use sourdough in your favorite recipe – not only in bread!- and how to mix & shape bread by hand.
Baking with naturally leavened bread has been one of the earliest food explorations of mankind and continues to evolve today: We will travel from the ancients sites of the Middle East to modern day Japan, and from Northern Europe to South America, not only baking with the “classic” wheat, but with quinoa, Kamut, einkorn and rye as well.
At the end of class we will shape some bread by hand, bake it off in the wood fired oven and enjoy the fresh loaves with a bread tasting featuring local products. Class will be 1.5 hours, plus tasting and picnic.
Heike Meyer is the owner of Bee Sting Bakery in Fairfax, a small artisan craft bakery specializing in whole grain naturally leavened breads and pastries. Growing up in Germany, Heike has been baking since childhood and continues to work and learn with master bakers from around the world to learn about the different bread baking traditions. Her bakery uses 100% organic ingredients, freshly milled local flour, and specializes in ancient grain breads and German rye breads. Website: www.beestingbakery.com
*The proceeds from this class are generously donated to Slow Food Vermont*