Sourdough Baking Retreat: all about flours, levains and more! May 17th & 18th
Join us at Ballenger Farm on Saturday and Sunday, May 17th & 18th for a weekend of hands on sourdough baking that will leave you with new techniques and insights into your home baking.
Together we will make 2 bread doughs from start to finish, one done entirely at room temperature and baked on Saturday, and one with an overnight proof that will be baked on Sunday morning. We will compare and contrast these loaves and discuss which strategy is best for you in regards to your personal schedule and favorite ingredients.
This is the perfect weekend to escape and come together with other bakers. Along with all the bread intel and tips, we will enjoy a catered lunch from Cowbell Kitchen, wines from Walsh Family wine, coffee and snacks from the Hamilton Mercantile and we will make pizza together in a outdoor oven for dinner on Saturday night.
Topics covered
How to start and maintain a sourdough starter
How to make various levain from your starter
Understanding and comparing whole, sifted and white bread flours
Creating your own sifted flours at home from supermarket flour
Controlling temperatures in a home kitchen
Essential bread techniques and ones that you can skip
Proper baking in a home oven
Weekend Schedule
Saturday: 9:00 am to 6:00 pm-includes an hour lunch and a pizza party dinner
Sunday: 9:00 am to 2:00 pm-includes light breakfast, coffee and tea
This registration is non-refundable and does not come with accommodations. If you would like to book a room please do so separately. There are a few options depending on your need. We look forward to welcoming you at the farm!
Join us at Ballenger Farm on Saturday and Sunday, May 17th & 18th for a weekend of hands on sourdough baking that will leave you with new techniques and insights into your home baking.
Together we will make 2 bread doughs from start to finish, one done entirely at room temperature and baked on Saturday, and one with an overnight proof that will be baked on Sunday morning. We will compare and contrast these loaves and discuss which strategy is best for you in regards to your personal schedule and favorite ingredients.
This is the perfect weekend to escape and come together with other bakers. Along with all the bread intel and tips, we will enjoy a catered lunch from Cowbell Kitchen, wines from Walsh Family wine, coffee and snacks from the Hamilton Mercantile and we will make pizza together in a outdoor oven for dinner on Saturday night.
Topics covered
How to start and maintain a sourdough starter
How to make various levain from your starter
Understanding and comparing whole, sifted and white bread flours
Creating your own sifted flours at home from supermarket flour
Controlling temperatures in a home kitchen
Essential bread techniques and ones that you can skip
Proper baking in a home oven
Weekend Schedule
Saturday: 9:00 am to 6:00 pm-includes an hour lunch and a pizza party dinner
Sunday: 9:00 am to 2:00 pm-includes light breakfast, coffee and tea
This registration is non-refundable and does not come with accommodations. If you would like to book a room please do so separately. There are a few options depending on your need. We look forward to welcoming you at the farm!
Join us at Ballenger Farm on Saturday and Sunday, May 17th & 18th for a weekend of hands on sourdough baking that will leave you with new techniques and insights into your home baking.
Together we will make 2 bread doughs from start to finish, one done entirely at room temperature and baked on Saturday, and one with an overnight proof that will be baked on Sunday morning. We will compare and contrast these loaves and discuss which strategy is best for you in regards to your personal schedule and favorite ingredients.
This is the perfect weekend to escape and come together with other bakers. Along with all the bread intel and tips, we will enjoy a catered lunch from Cowbell Kitchen, wines from Walsh Family wine, coffee and snacks from the Hamilton Mercantile and we will make pizza together in a outdoor oven for dinner on Saturday night.
Topics covered
How to start and maintain a sourdough starter
How to make various levain from your starter
Understanding and comparing whole, sifted and white bread flours
Creating your own sifted flours at home from supermarket flour
Controlling temperatures in a home kitchen
Essential bread techniques and ones that you can skip
Proper baking in a home oven
Weekend Schedule
Saturday: 9:00 am to 6:00 pm-includes an hour lunch and a pizza party dinner
Sunday: 9:00 am to 2:00 pm-includes light breakfast, coffee and tea
This registration is non-refundable and does not come with accommodations. If you would like to book a room please do so separately. There are a few options depending on your need. We look forward to welcoming you at the farm!