Duration: 3 full day classes. Classes can be purchased individually or at a group discount.
Dates: Begins on April 28, 2023.
Time: 9am-3pm
Cost: All 3 classes for $300.
Individual class prices: Sourdough class - $110. Discard class - $120 - Rye class - $110
Instructor: Kiana Hao
Location: Raven’s Roots Campus, Ferndale, WA
My goal in holding these classes is to reintroduce people to live bread or bread leavened with active cultures and to reignite the connection and respect for the food we put into our bodies.
Sourdough has been around since ancient times and up until recently was the way to make bread. In the evolution of making the bread process faster with dried yeasts instead of a live culture, we reduced many of the benefits of bread. The process of slow fermenting things allows the time needed to break down nutrients into easier to digest forms, allows acid to form which naturally discourages spoilage, and breaks down anti-nutrients such as phytic acid.
Sourdough isn’t limited to just breads, it can be used in a variety of discard recipes and can even be used to fully replace the flour in some recipes.
In these classes we will take a deep dive into sourdough, starting with the basics and building our knowledge up through various recipes, troubleshooting/tips from my experience and book/online resource recommendations for further learning.
Prices reflect the cost of flour and other food needed for these classes. Purchase all 3 classes at a $40 discount by clicking the button below. You can also purchase individual classes at the end of each of the class descriptions.
Wheat Based Sourdough and Starter Care: Ferndale, WA - April 28, 2023 ($110)
In this class we will cover the following:
- What is sourdough
- What is starter and how to care for it
- How to alter starter flavor
- The importance of flour and what to use
- Tools/methods for sourdough
- Stretching the limits of sourdough ferments
- Beginner one day sourdough loaf
- A long ferment (24 hours) intermediate loaf
- Sourdough milk bread
- Sourdough focaccia
- How and when to add spices and mix-ins to your dough
My goal for this class is to introduce students to bread baking without the use of dried yeast and to provide a solid foundation for further learning and exploration! Everyone will leave this class with a 22 year old sourdough starter, detailed loaf instructions, recipes for everything we cover in class, troubleshooting tips, online and print resource recommendations, flavor ideas, and a belly of samples of foods we make in class! Bring your questions, a plate, a fork/utensils for samples and a jar for starter!
Sourdough Discard - What Comes After the Loaf?: Ferndale, WA - May 26, 2023 ($120)
In this class we will cover the following information and make the foods below:
- What is sourdough?
- Sourdough starter care/how to alter flavor
- What are the different kinds of sourdough starter recipes you’ll find? How are they different?
- Sourdough bagels
- Sourdough cinnamon and miso rolls
- Sourdough brownies
- Sourdough onion rings
- Sourdough scones
- Sourdough biscottis
- And many other sourdough discard recipes!
The focus of this class will be to get your hands dirty and make all the discard recipes in class as well as learning and trying out new skills. We will have many, many samples to try in class so bring a plate, utensils and an appetite! Students will also leave with a 22 year old sourdough starter (bring a jar or other container for this), recipes for everything we cover in class, online and print resource recommendations, and further flavor ideas.
*Price of this class reflects the cost of food supplies needed for this class.
Rye, Oat and Other Flours in Sourdough Bread: Ferndale, WA - June 23, 2023 ($110)
In this class we will cover the following:
-What is sourdough?
-What is starter/ how to care for your starter
- How non-wheat starters differ from wheat
- How to alter starter flavor
- The importance of flour and what to use
- Tools/methods for sourdough
- Stretching the limits of sourdough ferments
- Gluten content in sourdough and how rye/other flours impact this.
- Alternate kneading methods
- Beginner one day sourdough loaf
- A long ferment (24 hours) intermediate loaf
- Making a porridge loaf
- Troubleshooting non-wheat flours in sourdough
- How and when to add spices and mix ins to your loaf
My goal for this class is to introduce students to using non-wheat flours in sourdough bread making and provide a solid foundation for further learning! Everyone will leave this class with rye sourdough starter, detailed loaf instructions, recipes for everything we cover in class, troubleshooting tips, online and print resource recommendations, flavor ideas, and a belly of samples of foods we make in class! Bring your questions and a fork/utensils for samples and a jar for starter!