Learn to make an artisan loaf of sourdough with a tangy, open crumb encased in a crunchy rustic crust in a home kitchen. You will experience mountain living with a view from our kitchen table as we first greet each other around a table set with honey from our bees, butter, and a crackling loaf of hot bread. Before we sample and while the fresh bread cools, you will watch how cuts are made on a ripe sourdough as it enters the oven, then we can eat, and learn about each others bread baking experiences and a bit of history about the style of bread making I will demonstrate. Flour, water, salt, air, and wild yeast are the ingredients. Recipe instructions will be provided to follow the simple steps and tools needed to make bread at home. We begin by discussing the few tools required and the types of flours available - this is where we can get creative! In two hours, we will make the levain, the dough, see what it should look like at the end of bulk fermentation, then finally shape the loaves. You will take home recipe instructions, resourceful links, and mature sourdough starter, so you can begin baking the next day.
Sourdough boules, batards, and the occasional bagette have been making their way out of my kitchen for 9 years now using the same wild yeast starter and Tartine method. I have taught neighbors and patrons at the Boulder Public Library on how to make artisan bread at home. Our Air BnB guests have requested this class, so how could I resist sharing my enthusiasm for the perfect loaf! Besides baker, I am an instructor of beekeeping and lead workshops in all things DIY, honeybees, native bees, beeswax, and bookarts at Growing Gardens, Denver Botanic Gardens, and our local library.
Sourdough bread with unique varietal honey, including our bees honey, butter, honey-sweetened lavender lemonade, or spicy…
We can visit our bee yard and chickens, or view them from our balcony. Large windows from our farm table offer a lovely view of Roosevelt National forest and the mountain valley in front of our house. Most of our time will be spent in our Mexican-influenced kitchen and open living space.
最多可有6位年满14周岁的参与者参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。
You are welcome to bring anything you'd like to have with bread, including wine, or just bring you!
We live on a mountain road, so if driving conditions are poor, we will do our best to reschedule or give a refund.
Artisan Sourdough Simply Made