Whole Grain Sourdough Masterclass (Online)

  • Saturday, April 10, 2021
  • Saturday, April 24, 2021
  • 3 sessions
  • Saturday, April 10, 2021, 10:00 AM 11:30 AM (PDT)
  • Saturday, April 17, 2021, 10:00 AM 11:30 AM (PDT)
  • Saturday, April 24, 2021, 8:00 AM 2:00 PM (PDT)
  • BARN Main Virtual Zoom Room, Class Code KI041021CL
  • 4

Registration

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    Registration will close on Wednesday, April 7th at 10:00am.

Registration is closed

**This workshop will be live streamed via Zoom.** 

Join chef and author Cynthia Lair for a sourdough class from her latest book, Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books).

Leavening breads using a sourdough culture is a time-honored tradition. In this multi-session course we will start with how to make and take care of your own starter, and end by producing a Rustic Whole Grain Sourdough Boule. Along the way, discussions on best flours to use, understanding gluten, and the nutritional benefits of whole grains and sourdough will add context. 

The third of three sessions will be a half-day affair, with breaks (please note that it starts at a different time than the first two sessions), as we step-by-step our way to a finished boule. Best to have a scale, a cast iron pot with lid, and a banneton (basket) for good outcomes. A shopping list, equipment and other optional tools will be in your registration confirmation email.

The only problem with taking this course: you will never want to go back to store-bought bread again!

Details:

  • Registration will close on Wednesday, April 7th at 10:00am
  • This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorialPlease make sure you have the most current version of the Zoom software.
  • A Zoom link, prep work, and recipes document will be sent to the email you registered with. Please watch for this email. You may need to check your spam folder for emails from BARN.
  • Tuition assistance is available. Click here to apply.

Instructor Bio:

Cynthia Lair has written three cookbooks, given a TEDx talk on "How to Cut an Onion", and regularly performs improvisational theater. She has been on faculty at Bastyr University since 1994 and was the founder of Bastyr’s Bachelor of Science in Nutrition & Culinary Arts degree program.

Her latest book, Sourdough on the Rise:  How to Confidently Make Whole Grain Sourdough Breads at Home (Sasquatch Books) was released October 2019.

The fully-revised fourth edition of Feeding the Whole Family (over 80,000 copies sold) from Sasquatch Books arrived in 2016. A cheerful-looking third edition of Feeding the Young Athlete was released in 2016 by the publisher Readers to Eaters, who are committed to food literacy for children.

Ms. Lair presented at Dr. Andrew Weill’s annual Health & Nutrition Conference in Arizona in 2015 and 2017 and frequently teaches and lectures in the Seattle area. You can frequently find her performing (and teaching) improvisational theater at Unexpected Productions near Pike Place Market or with The Edge at BPA.



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