Over the last two years, I've been working on my sourdough baking technique. No one in my home ever baked bread, so I had no idea what it was supposed to look like or feel like when I started out. Many failed loaves and experiments later, I've gotten a pretty good hang of it.
Why bake sourdough?
- Instant yeast can be expensive. If you maintain your sourdough culture it can last for years and all you need is flour and water.
- It's natural. There are no chemicals or preservatives involved.
- The long fermentation period sourdough requires breaks down more of the gluten in the bread.
- You can create non-sour bread or sour bread with the same sourdough starter.
- It tastes amazing! Did you know that acid is sometimes added to store bought bread to increase the tang? I had no idea what real sour dough tasted like until I baked my own.
Here's what's in the workshop:
- Tools of the trade
- The care and feeding of your starter
- Mixing and fermenting the dough
- Techniques for shaping your dough
- Slashing bread
- Modifying the sourness of your bread
- Tips for cleaning up
Then it's off to the recipes!