Mequon Public Market
6300 W MEQUON RD, MEQUON, WI 53092
One event on 03/28/2021 at 12:00 PM
Our ancestors ate mostly fermented foods, including bread which was leavened using various strains of healthy lactic bacteria. Recently an explosive interest in making this fermented bread has taken place. Making sour dough bread is easy, healthy and delicious
This class includes all aspects of sour dough bread baking: the Starter, Flours, Salting, Hydration ratios, the Leaven, the Autolyse, Kneading/resting/stretching, proofing, (baskets/Bannetons), the Rise, Etching, Dutch oven baking, the Crumb, the Crust.
What is included
A sour dough starter is included so you can make great sour dough bread at home. We will make a wonderful sour dough bread using steel cut oats or cracked wheat (for texture) and three types of King Arthur flour. We will taste our freshly baked bread along with butter and honey from Steve’s Bees. Course documents will be supplied. Bring a pen/pencil to take notes.
We ask everyone who attends to please bring a mask as they are required unless eating! This is a Covid friendly event with low attendees.
Instructor: Steve Shapson
Steve Shapson has been instructing in the culinary arts for over 15 years, which include cheese/yogurt/kefir/kombucha making, edible mushroom cultivation. Sour dough bread is his latest passion after having three friends who introduced him to the wonderful taste and texture.