Beyond the Loaf: Creative Solutions for Fermented Baked Goods
The Baking Atelier @ The Castle
Rockaway Park, NY
Learn to use your sourdough starter for more than crusty hearth loaves in this deep dive into baking fermented sweet and savory recipes! We will discuss the benefits of osmotolerance while making brioche, include discarded starter in cookie dough and crackers, bake and decorate a cake, and make our own pizzas to enjoy for lunch. You'll return home with recipes not included in my published books and an armful of goodies to enjoy!
Class details including directions will be sent in advance of the workshop. Please check your email several days before class for more information.
Space is limited. No refunds.