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.
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 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.