Advanced Sourdough Workshop with Chill Spice Sat. Oct. 22nd@8:45
In this class we will learn how to work with higher hydration dough and make sourdough cinnamon rolls with an enriched dough. We’ll also add delicious additions to the bread like garlic asiago, cinnamon raisin, jalapeño cheddar etc. During class I will demonstrate four advanced scoring techniques and we’ll also cover how to get more of an open crumb bread and a better ear. We’ll discuss how to do a flour stress test to learn what the best percentage of water is to use with different kinds of flours.
Requirements to attend
You must have attended our Beginner’s Sourdough workshop and baked at least five loaves of bread on your own. If you are an experienced sourdough baker and have made lots of bread but haven’t attended the workshop you are welcome to enroll as well.
You will take home one big fluffy sourdough cinnamon roll to bake the same day (as well as the recipe to make more ASAP) and a sourdough loaf filled with delicious additions to bake the next day. A workbook with the information given at class as well as videos of the scoring designs taught in class.