Dinner consisting of homemade pizza and honey rolls seemed like a good way to begin another bread class. The Market at Blooming Colors in Auburn, Alabama was the setting for the sixth presentation of the Organic Sprouted Sourdough Class and students were treated to dinner made with sourdough. Thanks to Ginger Purvis, Market Manager, and to Amanda Davis (not pictured), my personal helper and photographer.
Students pictured are Marty Moore, Sandra Jones, Kim McDonald, Tricia Adamson, and Kaye Christian.
Students pictured are Marty Moore, Sandra Jones, Kim McDonald, Tricia Adamson, and Kaye Christian.
Commercial Bread versus Sourdough Bread is the topic of this board presentation. Students learn why sourdough is best.
After an explanation of the sourdough process, students were able to put to use the knowledge gained and they got their hands into making their first loaf and learning how to feed a starter. A little sea salt, a little butter, flour and water were kneaded into the starter and then the loaf was window pane tested and then ready to take home and bake.
After an explanation of the sourdough process, students were able to put to use the knowledge gained and they got their hands into making their first loaf and learning how to feed a starter. A little sea salt, a little butter, flour and water were kneaded into the starter and then the loaf was window pane tested and then ready to take home and bake.
Three students who had registered were unable to attend class due to sickness or other personal reasons so there was left over starter just waiting to be worked into bread. When I arrived home from the class it only took about 15 minutes to get the dough worked up and into a bread pan. Then it took about an hour to rise in an oven with the light on for warmth and 30 minutes to bake. There's nothing like the smell of fresh baked bread and that is what I'm still smelling as I type this post. In this particular loaf, I added caraway seed at my husband's request. A delightful tasty loaf that I will slice up tomorrow and add some bacon, lettuce and tomato for BLT sandwiches - perfect for all those vine ripened tomatoes this time of year!
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Want to join a class? Click here for details
