Instructor: Henry Hundt
Learn the art, craft, and science of baking bread with a wild sourdough culture. The air around us and the skins and leaves of many plants are full of wild yeast cells. Under proper cultivation, this natural bounty can be used to leaven breads and pastries in the same way humans have done for thousands of years. In this class, learn how to capture, care for, and use your own wild sourdough culture. Participants will learn how to knead dough and shape it into several types of loaves and how to bring to moist and flavorful perfection in the oven. Each participant will receive a sourdough starter culture to take home
Date: 6/30/18
Registration Deadline: 6/25/2018
Class Time: 1pm - 4:30pm
Class Fee: $45
Material Fee: $10
Location: Gays Mills, WI
Viroqua Food Co-op Members receive a $10 discount on this course! Just enter your owner number in "other information" when registering as a VFC Member.
Course details and location directions will be emailed to you 1 week before the course. Please provide accurate contact information to ensure that you receive these details.
| Pris | ||
|---|---|---|
Standard Registration |
$55 | |
VFC Member Registration
Viroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.
|
$45 |
Gays Mills, WI