Bodacious Barley Workshop
Recorded ZOOM Link
In this workshop, you will learn all about the under appreciated barley and how to use it as a stone ground flour in naturally-leavened breads. Two porridge-style recipes will be featured: one hearth loaf and another with sprouted and cooked barley. Discussion will revolve around these recipes, with a focus on general technique and demonstration of fermentation cues, shaping, scoring, and baking. All workshops are lead from a home kitchen using the Dutch oven baking technique. We will trouble shoot your questions toward the end of class, and overall class time is about 2 hours 20 minutes.
You will receive the recipes and link to the zoom in 1 to 2 days of purchase. Although this workshop is appropriate for a beginner, some basic understanding of the sourdough bread baking process is preferred.
Space is limited. No refunds, no exchanges. For questions, please email us firstname.lastname@example.org