Saturday, August 8th from 10:00am to 3:00pm
In this hands-on sourdough bread class, we’ll be introducing three inclusions for a delicious flavor combination: hard apple cider, our own house made dried apple cubes and toasted nuts for depth and crunch.
We will go over the sourdough process from building the levain to scoring and baking. All students will make their own loaves from mixing to shaping and will take them home for the final cold overnight proof and bake. Students will also learn how to prepare the apples to create a fruit mix-in that not only retains its shape throughout the process but also miraculously becomes the perfect, jammy little bite of fruit once baked.
Class Requirements:
Some sourdough knowledge is recommended for this class. We will cover feeding and maintaining a sourdough starter, but as an advanced class we will focus more on handling the inclusions and will only dig into how to begin a sourdough culture as time allows.
*Students will need to bring an apron to wear, a proofing basket and towel for swaddling the loaf. If traveling from far away, we recommend bringing a bag and chill pack to keep your dough cool for the ride home. All other ingredients and materials will be provided by Grist & Toll.
Once purchased Grist & Toll class admission is non-refundable.
Unless otherwise stated, classes are for ages 18+
Class location:
Grist & Toll
990 S. Arroyo Parkway, Ste 1
Pasadena, CA 91105
