Q: How long is a class?
A: Classes are 3 hours, we usually work on the bread recipe for about 2 hours and then have another hour to enjoy the freshly baked bread with paired sides and drinks
Q: How much does it cost?
A: It's $125 per person, up to 4 people per class - book your class here.
Q: Where are classes held?
A: In my kitchen / back yard or your kitchen.
Q: What does "Hands-on" mean?
A: You will be doing everything - including mixing, developing the dough, shaping and baking. We'll all wash our hands first!
Q: Can I take home some of your starter?
A: Yes!
Q: Can I take home the bread we bake?
A: Yes - if you don't eat it all!
Q: How long does it take to make a sourdough starter?
A: A sourdough starter can be ready to bake with in about seven days. The starter will begin to bubble after the first 24 hours, showing signs of life. By day three, the starter will have a funky, alcoholic smell as the good bacteria fight the bad bacteria. Around day five, it will begin to smell like a typical sourdough starter. By day seven, the starter should be bubbly, smell good, and be ready to use in baking.
Q: How often do I feed my starter?
A: Every day, leaving it out on the counter
Q: What do I need to make a sourdough starter?
A: You will need flour, water, a vessel for mixing, and a scale.
Q: How do I feed a sourdough starter?
A: Discard half of the starter, including any liquid on top. Then add 50 grams of water and 50 grams of flour. Mix well, and let the starter sit at room temperature. Repeat this process daily.
Q: What should a sourdough starter look and smell like?
A: In the beginning, your starter will be a simple mixture of flour and water. After 24 hours, it will start to bubble, and then grow significantly in size. Around day three, it might develop a liquid layer on top and emit a funky, slightly alcoholic smell. This is normal and a sign that the good bacteria and yeast are battling the bad. Around day five, the starter should start to smell more like a typical sourdough starter, and by day seven, the smell should be pleasant with no liquid layer. A healthy starter will have a bubbly, slightly tangy aroma.
Q: Can I bake bread with a young starter?
A: Yes, you can bake bread with a starter that is as young as seven days old. While the bread may not be as flavorful or rise as much as bread baked with a more mature starter, it will still be delicious.
Q: What happens if my starter develops a liquid layer on top?
A: This is normal, especially in the early stages of a starter's development. It can indicate that the good and bad bacteria are still competing. When you feed your starter, be sure to discard this liquid along with half of the starter. Continue to feed it regularly and monitor its progress. As the starter matures, the liquid layer should disappear.
Q: How do I store my starter after feeding it every day for 2 weeks and it's happy?
A: Put it in the fridge and feed it at least once a week, leaving it to rise on the counter for 6 to 8 hours before putting it back in the fridge.
Q: What is an autolyse?
A: An autolyse is a process of mixing flour and water and letting it sit for 20 minutes to three hours before adding other ingredients. This helps with gluten formation.
Q: How do I do a stretch and fold?
A: Wet your hands to prevent sticking. Then, grab the dough, stretch it, and fold it over. Turn the dough, and repeat.
Q: How many stretch and folds should I do?
A: If mixing by hand, do three stretch and folds. If using a mixer, do two.
Q: How long can I let the dough sit in the refrigerator?
A: You can let the dough rest overnight, or up to 72 hours. A longer fermentation will develop more flavor and lower the gluten and sugar content of the bread.
Q: How do I shape a baguette?
A: Pat out the dough on a floured surface. Fold the dough over by two-thirds, turn, and repeat. Build tension on the top of the baguette by rolling it out.
Q: What is a couche?
A: A couche is a linen towel or cloth used to hold baguettes while they rise.
Q: How do I score a baguette?
A: Score the baguette with a lame (a razor blade on a stick). Make decisive cuts along the top of the baguette so it can break open when it bakes.
Q: Why use steam when baking?
A: Steam prevents the top of the dough from hardening so it can expand and create plump baguettes.
Q: Should I eat the bread immediately after it comes out of the oven?
A: No, allow the baguette to cool for 15–20 minutes. This allows the bread to finish baking on the inside. If cut too soon, the inside will be gooey.
Q: What is the hydration of bagel dough?
A: Bagel dough has a lower hydration than other bread doughs, such as baguettes. The recipe uses 55% hydration, which means that for every 500 grams of flour, 275 grams of water is added.
Q: Should I mix bagel dough by hand or with a mixer?
A: Because of the low hydration, bagel dough can be difficult to mix by hand. I recommend using a mixer.
Q: What ingredients are used in the dough besides flour, water, and sourdough starter?
A: The recipe in the source uses salt and honey.
Q: How long does the dough need to rest?
A: After mixing, the dough rests on the counter for 4 hours, then in the refrigerator overnight. The dough was in the refrigerator for 2 days.
Q: What size should the bagels be?
A: I suggest 100 gram portions, but the bagels can be made in any size you like
Q: How are the bagels shaped?
A: Roll a portion of dough into a ball using the palm of your hand. Then, make a hole in the center. There are many ways to shape bagels and suggests looking on YouTube for additional methods.
Q: How long should the bagels rest before boiling?
A: After shaping, the bagels rest for 30 minutes.
Q: How are the bagels boiled?
A: I recommend using filtered water. Each bagel is boiled for 30 seconds per side.
Q: What kind of toppings can be used?
A: I use everything seasoning but also sesame seeds, poppy seeds, salt, or plain bagels are also options.
Q: How are the bagels baked?
A: The bagels are baked in a 475 degree oven for 20 minutes.
Q: What kind of milk should I use?
A: I use cow's milk.
Q: Why is the milk scalded?
A: Scalding the milk reduces the enzymes in the milk. Sourdough starter does not interact well with these enzymes, so scalding the milk will result in a better dough.
Q: To what temperature should the milk be scalded?
A: The milk should be heated to 180 degrees.
Q: What should be done with the milk after it is scalded?
A: After scalding, allow the milk to cool to at least 100 degrees, but ideally closer to 90 degrees, before adding to the dough. Adding milk that is too hot will kill the starter.
Q: What kind of butter is used?
A: I use Irish butter
Q: How should the butter be prepared?
A: Cut the butter into cubes while it is still cold, and allow it to come to room temperature. The butter can also be microwaved for about 30 seconds to speed up the process.
Q: How should the dough be mixed?
A: The dough should be mixed with a dough hook. For the first 5-8 minutes, mix all ingredients except for the butter to allow the gluten to develop. Then, add the butter slowly, allowing each addition to be fully incorporated into the dough before adding more. After all of the butter has been incorporated, continue mixing for 10-20 minutes, until the dough comes together and pulls away from the sides and the bottom of the bowl.
Q: What should be done with the dough after mixing?
A: Place the dough in a sealed container and allow it to rest at room temperature for 5 hours. Then, place in the refrigerator overnight, or up to 3 days.
Q: How large should the brioche buns be?
A: I like 100 gram portions.
Q: How are the brioche buns shaped?
A: Form each portion of dough into a ball by folding it over, then rolling it in the palm of your hand.
Q: How long should the brioche buns rise?
A: The brioche buns should rise for 6-8 hours at room temperature. The rising time may vary depending on the temperature. If it is a cooler day, the buns will need a longer rise time.
Q: What should be done to the buns before baking?
A: Brush the buns with an egg wash. I use beaten eggs with a pinch of salt. Sesame or other seeds can also be added.
Q: What temperature should the buns be baked at?
A: The buns should be baked at 425 degrees.
Q: How long should the brioche buns bake?
A: The brioche buns should bake for 20-25 minutes, or until they are golden brown.
Q: Should the butter be cold or room temperature?
A: The butter should be refrigerator cold and cubed.
Q: How long should the dough rest?
A: The dough should be placed in a container and refrigerated overnight, or up to two days.
Q: How are the scones shaped?
A: After the dough has rested, turn it out onto a floured surface and roll it out. Cut the dough into triangles. Or - portion it into 80g each, roll with palm of hand and flatten a bit
Q: How are the scones prepared for baking?
A: Place the scones on a parchment lined baking sheet. Brush them with heavy cream and sprinkle them with Swedish pearl sugar.
Q: How are the scones baked?
A: Bake the scones in a 375 degree oven for 20-25 minutes, or until golden brown.
Q: What is the texture of the scones like?
A: The scones are crispy on the outside and crumbly on the inside.