LLFW 414 - Sourdough Artisan Bread

Discover the magic of 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 and digestible 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, then explore the transformation into a mother starter packed with flavor, leavening powder, and beneficial enzymes. The care and feeding of starters will be demystified; then, using our starter, we will craft a whole grain country boule. We'll cover all the steps: grinding grain, stretch & fold, shaping, proofing baskets, retarding, shaping 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! Previous experience baking yeasted breads recommended.