Updated: Mar 23
In these crazy times Our Urban Farm has been looking for fun, healthful and constructive ways to help our community adjust to our rapidly changing lives. And, we are really excited about our first announcement: A FREE, online, hands-on sourdough bread making class!
On Sunday, March 29 you will be able to follow along from your own kitchen as we prepare and bake our weekly bread orders. As we bake our bread, we will help others to bake their own.
The class will begin at 8 AM, will be live-streamed and interactive and is very full. No additional registrations are being taken at this time.
In advance of the class, attendees will need:
An active sourdough starter. We have starter available for sale. You can also start your own at least one week in advance of the class (that would be no later than Sunday, March 22nd). Here are instructions for starting your own. Otherwise, buy some of ours.
At least 8 cups of organic bread flour. We recommend using organic, wheat high-protein bread flour. (if you can only secure All Purpose flour, it will do OK, but could yield less than optimal results)
A dutch oven for baking. Alternatively, you can use a baking/cookie sheet for baking, and a separate pan of water in the oven bottom to add humidity during the baking process..
A proofing basket. Alternatively, you can use a colander with a clean, smooth hand towel.
6 cups of dechlorinated water. (Note: you can dechlorinate tap water by filling a container with water and leaving it on the counter uncovered for 24 hours.)
1 Egg (Optional for applying an egg wash to the crust before baking)
Other seasonings (Optional for mixing in the dough or into the egg wash). We typically add fresh rosemary to our dough and garlic and rosemary to the crust.
Participants will be able to join the class via any computer, smartphone or tablet.
The class will cover:
The nutritional benefits of sourdough bread.
Keeping your starter active and healthy.
Making your sourdough leaven (the night before baking).
Making and shaping your bread dough.
Proofing your dough. (i.e., allowing it to rise)
Washing, scoring and preparing the proofed dough for baking.
Baking, cooling, storing and enjoying!