baking with sourdough

Saturday, March 13th 10:00am – 2:30pm

Located at The Plant, Pittsboro’s Eco Industrial Park at 220 Lorax Lane. For directions, click here.

Let baker and author, Emily Buehler demystify Sourdough for you.  Where does starter come from?  How does it work?  We’ll use a well-established starter to knead loaves of sourdough bread that you’ll take home to bake, plus we’ll feed “baby starters” for your future sourdough baking.

While the dough rises, we’ll go over bread-making basics and learn what’s going on behind the scenes.  We’ll discuss all aspects of working with sourdough starters. And we’ll make (and eat!) sourdough English muffins.

Once the dough has risen, we’ll shape it into boules, batards, or baguettes for you to bake the next day, discussing techniques to make your home oven better for baking crusty European-style artisan bread.

Bakers, please bring the following:

• Cookie sheet
• Apron
• Quart-sized, covered bowls/tupperware if possible
• Baking tools you like to use (scale, dough scraper)
• A bag for take-home

Class size is limited to 12 Students

About the Instructor

Emily Buehler, a Weaver Street Market bread baker for over five years, has written and published the complete how-to guide to bread baking.

Bread Science: the Chemistry and Craft of Making Bread, covers both the practical aspects of making bread, such as shaping a baguette and scoring loaves as they enter the oven, and the science behind the dough.