About

Kick your sourdough baking up a notch with inclusions! Easy inclusions can be a dry nuts, fruit, seeds or spices added in folding stages. Harder inclusions include added ingredients with hydration that can affect the dough in many ways.

You'll experiment with two kinds of dough inclusions and experience both the baking and mixing stages. Come to class inspired to customize your bake.

The class will focus on how to prepare ingredients for including in sourdough as well as knowing when to add them to our doughs. I will demo and bake off breads which we will sample in class. The students will then have the opportunity to add inclusions to prepared dough, and bring this dough home to bake off the next day at home. This is why some experience with sourdough bread baking is desired for this course.

You'll learn not only how to balance inclusions but also how to pair them with the correct local flours to accentuate that flavor. 

Details

• Students should have a solid understanding of sourdough bread baking.
• Bring something for taking notes, a container for take-home dough, and your creative ideas.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses tree nuts, wheat, and sesame.

Details

A $10 materials fee, included in the price of the class, covers ingredients and materials.

Class Policies

• You must wear closed-toe shoes in the studio and tie back long hair.
• Ages 14 and up are welcome.