May 17th Sourdough 101 Workshop
Saturday May 17th, 2025 1:00pm-4:30pm
In this class, you will learn the benefits and joy of baking bread using fresh milled whole grains. We will discuss and demonstrate the process of stone milling and the varieties of wheat available to us as bread bakers. We will practice the techniques of hand mixing and dough shaping as well as learn how to get bakery style results in your home kitchen.
Get all your sourdough starter questions answered by Chef Morgan Angelle, baker & owner of Straw Cove Baking Co.
Each student will receive a Straw Cove Baking Co. workbook specially designed as a reference source on your sourdough journey.
You’ll also take home bread you baked in class, dough you shaped in class that will be ready for baking the following day, and a starter kit of scoring tools to help make that happen.
This workshop is for every level of baker, novice to expert home baker, so don’t be shy!
We ask that students be 18 yrs or older.
Snacks and beverages will be provided.
Refund Policy: Exchange for different workshop date or transfer ticket to a friend only.
Saturday May 17th, 2025 1:00pm-4:30pm
In this class, you will learn the benefits and joy of baking bread using fresh milled whole grains. We will discuss and demonstrate the process of stone milling and the varieties of wheat available to us as bread bakers. We will practice the techniques of hand mixing and dough shaping as well as learn how to get bakery style results in your home kitchen.
Get all your sourdough starter questions answered by Chef Morgan Angelle, baker & owner of Straw Cove Baking Co.
Each student will receive a Straw Cove Baking Co. workbook specially designed as a reference source on your sourdough journey.
You’ll also take home bread you baked in class, dough you shaped in class that will be ready for baking the following day, and a starter kit of scoring tools to help make that happen.
This workshop is for every level of baker, novice to expert home baker, so don’t be shy!
We ask that students be 18 yrs or older.
Snacks and beverages will be provided.
Refund Policy: Exchange for different workshop date or transfer ticket to a friend only.
Saturday May 17th, 2025 1:00pm-4:30pm
In this class, you will learn the benefits and joy of baking bread using fresh milled whole grains. We will discuss and demonstrate the process of stone milling and the varieties of wheat available to us as bread bakers. We will practice the techniques of hand mixing and dough shaping as well as learn how to get bakery style results in your home kitchen.
Get all your sourdough starter questions answered by Chef Morgan Angelle, baker & owner of Straw Cove Baking Co.
Each student will receive a Straw Cove Baking Co. workbook specially designed as a reference source on your sourdough journey.
You’ll also take home bread you baked in class, dough you shaped in class that will be ready for baking the following day, and a starter kit of scoring tools to help make that happen.
This workshop is for every level of baker, novice to expert home baker, so don’t be shy!
We ask that students be 18 yrs or older.
Snacks and beverages will be provided.
Refund Policy: Exchange for different workshop date or transfer ticket to a friend only.