Beyond the Basics of Whole Grain Bread and Biscuits
Beyond the Basics of Whole Grain Bread and Biscuits
Beyond the Basics of Whole Grain Bread and Biscuits

Beyond the Basics of Whole Grain Bread and Biscuits

Regular price $125

November 19th, 2019
5:30-9pm
Seastar Bakery in Portland, OR

Join Annie Moss of Seastar Bakery and author and baker Sarah Owens for a workshop focusing on the flavor and particular character of baking with wholegrains. In this 3 1/2 hour class, you will make a whole grain starter and learn to bake sourdough bread with locally grown and milled flour using a recipe from Sarah's latest book Heirloom as a guiding principle for considering hydration and fermentation requirements. Annie will teach you to make her famous wholegrain biscuits while the dough rests! You will learn stenciling and scoring techniques on a loaf to bake in class and also take home dough to bake in your own oven. All materials provided and space is limited! This class is best suited to intermediate home bakers with experience in sourdough.

Signed copies will be available of Sarah's newest title Heirloom.

All sales final. No refunds or substitutions. 

Beyond the Basics of Whole Grain Bread and Biscuits