ENR3139 - Sourdough 101

Course Description

Found yourself longing for crusty sourdough bread, but felt the process is too complicated or mysterious? Not so – wild yeast is more flexible and fun than we think. In this class, learn about wild yeast, make your own starter to take home, and learn three easy ways to use it at home without stress. We’ll explore the world of no-knead sourdough bread with incredible crust you can make in your home oven. Then, we will take the same basic dough and make a rock star focaccia that fits into anyone’s schedule and a simple, but versatile “lazy” pizza dough you can pull off for last minute guests or everyday dinners. Finally, we’ll talk about what else you can do with your starter (some surprises) and how to maintain it or start over if it fails.

Learner Outcomes

Notes

Heatherly Bucher is a veteran bread baker and recipe developer whose journey began with the gift of an electric bread machine 28 years ago. Now, she explores all things yeast, wild and cultured; hand shaped; wood fired, gas, or electric. She currently oversees the bread program and training at a non-profit social enterprise culinary program, YangonBakehouse (www.yangonbakehouse.com) in Yangon (formerly Rangoon), Myanmar (formerly Burma). Heatherly connects with bakers and chefs around the world on topics of pursuing high nutrition foods for everyone, reducing food wastage, and social enterprise as a change agent. Raised as a global nomad (military brat raising military brats), Heatherly has seen food's power to bridge gaps and bring connection and she loves to explore food's ever changing adaptions to what is local.

PLEASE NOTE THAT IF YOU ARE WAITLISTED FOR A CLASS, YOU WILL BE CONTACTED VIA EMAIL IF THERE IS AN OPENING. YOU WILL HAVE 48 HOURS FROM THE TIME OF THE EMAIL SENT TO ENROLL VIA THE LINK PROVIDED IN THE EMAIL. PLEASE ENSURE THE EMAIL ADDRESS ON YOUR ACCOUNT IS ONE THAT IS CHECKED REGULARLY/DAILY.