November 16th, 2021
4pm PT, 7pm EST
In this 2 to 2 1/2 hour workshop, you will learn how to make two different breads suitable for serving with holiday meals. One will be a decorative savory bread made with a naturally leavened enriched dough, zataar, and olives, and the other will be a more straightforward Wine-Soaked Fruit and Nut Sourdough Bread made with roasted pumpkin purée. Sarah will demonstrate different shaping techniques and scoring, and will discuss cues of fermentation as well as baking. You are encouraged to follow along or the recording link will be sent within 24 hours afterward.
The recipes and link to join will be emailed in advance of the workshop. You are encouraged to follow along or the workshop will be recorded and sent as a link within 24 hours afterward. Please add firstname.lastname@example.org and email@example.com to your contacts list and check your spam folder if materials are not received within 12 hours before the workshop start time.
Space is not limited. No refunds or exchanges.