De-mystifying sourdough
It’s clear that homemade sourdough has become a quarantine fixation. Whether it’s because you’re out of yeast or simply because you love the smell (and taste) of fresh bread—we’re here for it. We’ve divided the presentation into three separate webinars. Join us for all three or for the section(s) you’re interested in.
Learning the basics of a starter
May 29 | 12 – 12:30 pm
The first webinar will introduce you to the wonderful world of sourdough bread. Our speaker Chris Douglass, BU’s Culinary Arts Lead Culinary Instructor, will talk specifically about the sourdough starter. How it’s made, how it works, and how to keep it going. The program will also include some quick troubleshooting tips. Missed the live event? Find the recording here.
Working with your dough
June 5 | 12 – 12:30 pm
Our second session will focus on the steps involved in creating dough from your starter. This section will include: getting your starter ready, measuring your ingredients, the process of forming a pre-dough with flour and water, kneading, folding, and proofing your dough. Missed the live event? Find the recording here.
Baking your bread
June 15 | 12 – 12:30 pm
The final steps of forming and baking your sourdough loaf! The last session will cover how to shape your dough, score it, the final proof, baking your loaf and how to approximate a hearth oven. We’re already salivating! Missed the live event? Find the recording here.
