Sour Flour teaches people how to make bread. Our Workshops are a great way to get introduced to different aspects of the bread baking process, and to increase your skills.
If you’re a bread lover, nothing beats the flavor and chewy texture of sourdough bread. And nothing can compare to the aroma and taste of a warm, fresh baked loaf right from your oven. In this workshop, you can look forward to a fun, hands-on session going over everything you ever wanted to know about using and maintaining a wild-yeast, naturally fermented sourdough starter. By learning the techniques used by artisan bakers, you’ll get peak performance from your starter and will learn how to prepare it for baking all your favorites like pizza, flatbread, and traditional rustic loaves. In this 2-hour workshop, we’ll look at all the angles to feeding and maintaining a healthy sourdough starter, and use it to make a wonderfully crisp and flavorful flatbread in class. You’ll go home with your own starter, as well as the knowledge and confidence to use it to bake your own sourdough bread at home.
Dough Development Workshop
We 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 hydrations, 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.
Bagel Making Workshop
We’ll start by mixing together the four basic ingredients by hand: flour, starter, salt and water. We will develop the gluten using several techniques, and finish with shaping our bagels. We will talk about how the starter works, and explain the boiling and baking process. Please bring a plate or board to transport your bagels home. If you’d like, you can leave your bagels to proof overnight at La Victoria, and we’ll bake them for you the next morning on Bagel Monday.
We expand our bread skills in this workshop by working on one of our favorite foods: pizza.
Whether thick crust or thin, vegetarian or meat, oven baked or wood-fired, eating the perfect pie can be … life changing! And re-creating your favorite restaurant pie at home has eluded many of the best home chefs. Until now. We will take you on a step-by-step journey to demystify the art of making the perfect dough with that little extra bit of flavor, using a naturally fermented, wild-yeast sourdough starter. You’ll learn every step of the process, from mixing, balling, stretching, shaping, to baking the final product: a deliciously light, crisp bite with serious flavor and chew: the real pizzaiolo deal. Join us!