Hi, All.
I'm fortunate to live relatively close to the new KAF Bread Lab in Burlington, WA. Recently I took a 3-day course in sourdough, and thought I would share. Prior to the class I've been strictly self-taught (Thank You TFL!). During the course of the class I learned much about the discipline, and acquired new skills and good habits. We spent the entire 3 days baking recipes back-to-back: some true sourdoughs, and a lot of sourdough recipes spiked with yeast. Here are the results, all which we got to take home:
Day 1
Day 2
More Day 2
Day 3
Not shown are the pizzas we made for lunch on Day 2.
Needless to say, there was enough bread to fill our freezer and last for about 6 weeks. We finally got to the bottom of it, and just this last weekend I was able to have a sourdough bake-a-thon at home and put what I learned to task.
Applying my improved skills, I did a proper build for several days, and baked 1) a 123 sourdough with the addition of rye, 2) sourdough crackers and 3) sourdough pizza.
Some of my best sourdough baking yet:
The pizza we enjoyed with sun-dried tomatoes in oil, and fresh basil. :)
They offer an advanced course in sourdough (whole grains), also, which I hope to take in the future. In the mean time, I've got my eye on the first in a 3-part series for artisan breads.
Happy Baking!
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