Sour Flour now offers Bread Education for residents of Chicago. From our home at dodo Chicago, we teach workshops on baking bread naturally and by hand.
Sign up below to attend a workshop. Call us at (415) 509 – 3380 or email danny@sourflour.org if you have any questions about our workshops.
Starter Workshop
This workshop is devoted to starters, which are the base for all of our bread. By combining flour and water, you begin the fermentation process of your starter. You will continue to feed your starter more flour and water to build its activity, and can control its use for your bread.
We’ll learn the factors that we can use to affect our starter: Time, temperature, hydration, expansion, and food.
Also covered: how to use different feeding schedules and ratios, and how to keep your starter happy. With this knowledge, you’ll be able to make your own bread.
Dough Development Workshop
We use our knowledge of starters to create a loaf of bread. We start with just flour, water, salt, and our starter, and will be learning how to mix and develop dough by hand. We will start by mixing together our starter, flour, water, and salt. We will work with a variety of dough techniques, and will learn about kneading, stretch and folding, and letting your dough relax, all to develop the gluten. We will finish by developing the dough one final time, also known as shaping. You will take home a basket with rising dough, and will be able to bake it from your home oven.
