Sourdough Workshop March 20th
Taught by Brickmaiden Breads’ founding baker, Celine Underwood, this 1-day workshop for beginning-intermediate bakers will introduce hand mixing, shaping & scoring techniques for high hydration sourdoughs. We will bake our loaves in a commercial wood-fired bread oven. We will discuss home baking practices, developing your own starter and managing its care.
Attendees will take home starter, pizza dough, and freshly baked bread, as well as recipes for home use.
Sunday, March 20th, from 10am to 5pm. (Lunch included)
Click here to reserve your spot in this hands-on workshop, or contact us if you have any questions at 415-663-8441 or firstname.lastname@example.org