Nicolet Rec Dept Offering "Rustic Sour Dough Bread"

Our ancestors ate mostly fermented foods, including bread which was leavened using various strains of healthy bacteria. Recently an explosive interest in making this fermented bread has taken place. Making sour dough bread is easy and healthy and delicious

This class includes all aspects of sour dough bread baking: the Starter, Flours, Salting, Hydration ratios, the Leaven, the Autolyse, Kneading/ resting/stretching, proofing, (baskets/Bannetons), the Rise, Etching, Dutch oven baking, the Crumb, the Crust. A sour dough starter is included
so you can make great sour dough bread at home. We will make a wonderful sour dough bread using steel cut oats (for texture) and two kinds of King Arthur Fours. We will taste our freshly baked bread along with butter and honey from Steve’s Bees. Course documents will be supplied.
Bring a pen/pencil to take notes.
* Steve Shapson has been instructing in the culinary arts for over 15 years, which include cheese/yogurt/kefir/kombucha making, edible mushroom cultivation. Sour dough bread is his latest passion after having three friends introduced him to the wonderful taste.

Date: May 6
Day: Thursday
Time: 6:00 - 7:30pm
Location: Nicolet High School - Room B133
Fee: $30.00R/$40.00NR
Program#: 232029-01
Min/Max: 10/30
Instructor: Steve Shapson*