LLFW 414 - Wild Yeast:/Sourdough Artisan Bread

Discover the magic of wild yeast (the most familiar of which is sourdough) and your baking will never be the same! Naturally leavened bread is not only a remarkable medley of flavor and texture, but is more nutritious, digestible, and environmentally friendly than bread baked with commercial yeast. We will start at the beginning by making a wild yeast starter from two simple ingredients: flour and water. We'll demystify the care and feeding of starters and discuss ideas that put your wild yeast to use when you don't have time to bake bread (e.g., pizza, pancakes, muffins). Then, using our starter, we will craft a classic whole grain French baguette with a hint of rye. All steps will be covered: grinding the grains, shaping and slashing, and steam baking for a moist and chewy crumb and crisp crust. Learn about the fascinating world of natural leavens and long fermentation and bake your own wild yeast creations! Prior bread baking experience is recommended.