Heritage Hard Red Wheat Workshop
April 29th, 2021
4pm PT, 7pm ET
In this workshop, you will learn all about the extensibility and elasticity of several different heritage red wheat varieties including 'Rouge de Bordeaux', 'Red Fife', and 'Yecora Rojo'. These will be used as stone ground flours in naturally-leavened breads in combination with high-extraction bread flour and other ancient or heritage grains such as einkorn, rye, and spelt. Two recipes will be featured: one hearth loaf and another 100% whole grain pan loaf. Discussion will revolve around these recipes, with a focus on usability, flavor, and proper hydration. Demonstrations will be 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 ranges from 1 1/2 to 2 hours depending upon questions.
You will receive the recipes in advance and encourage you to register at least 5 days before the workshop so you can read them over and have the necessary ingredients on hand. Although this workshop is appropriate for a beginner, some basic understanding of the sourdough bread baking process is preferred. The workshop will be sent as a recording after it is over for future reference, or if you cannot make the class in real time.
Space is limited. No refunds, no exchanges. For questions, please email us email@example.com