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Sourdough Bread Basics
February 29 @ 2:00 pm - 6:00 pm$46 – $56
Make nourishing & delicious bread part of your weekly routine! In this hands-on class, you will learn how to bake with wild yeast – capable of unlocking more vitamins, minerals, and digestibility from whole grain flour while tasting like the best bread you’ve ever had. We’ll discuss the basic tools & techniques of this accessible home-baking style, eat samples, and build a loaf from start to almost-finish. Participants will leave with: dough ready to bake the next day, a guide to wild yeast baking, and enough starter for your next batch. No experience necessary. You will need to bring a few items to class; see full supply list below.
**Location**: United Methodist Church, 1612 Fourth St, La Grande (enter through main doors on the back side of the building)
Teaching Artist: Sarah West
Cost: $46 Members / $56 Non-Members **Class is FULL** Call 541-624-2800 to get on the waiting list.
Teaching Artist Bio: Sarah is an enthusiastic baker who’s been experimenting with sourdough breads for four years and counting. She has a background in food systems, horticulture, and writing, which she puts to use as the Community Outreach Coordinator for Art Center East.
-A glass, ceramic, or plastic mixing bowl, 8- to 10-inches in diameter. Tall and narrow bowls work better than wide, shallow bowls for reasons you will discover in class 🙂 Bring a couple of options if you’re not sure about the size. Metal bowls are not recommended but will work in a pinch.
-A small glass or plastic food-safe container (such as a small canning jar or Tupperware) for taking some starter home with you.
-Loaf pan (approximately 8×4-inch – metal is preferred). This class is intended to teach you how to make a “hearth” style loaf – a round loaf of yummy, crusty bread. The same dough can also be used to make a pan loaf – more like sandwich bread. If you would prefer to make a pan loaf, you will need to bring your own pan, size 8×4 inch or larger.
-Camera (a phone camera works just fine). This is in case you would like to document images from the baking process, helpful for jogging your memory when trying it on your own!
-Water bottle & snacks, if needed. We will snack on bread, but not a full meal.
-Pen or pencil for taking notes
*Notes on baking at home:
You will take home dough for baking the next day. We will discuss baking equipment in-depth during class, but I thought I’d give you a heads up on what you will need at home to bake the loaf you make in class: For best results, hearth style loaves should be baked on an oven stone or inside a cast iron Dutch oven (uncoated or enamel-coated both work). If you do not have a Dutch oven, baking stone, or other heavy-weight pot that can withstand high oven temps, I recommend that you make your first loaf in a sandwich loaf pan, as you will get much better results. See above for information on what pan to bring to class.
Contact email@example.com with any questions!
Registration cancellations & transfers must be made through Art Center East at (541) 624-2800 48 hours or more before the class start time. We cannot issue refunds or transfers for cancellations received after the 48-hour cutoff. Exceptions will be considered for medical or family emergencies. ACE will honor a refund, minus a $10 administration fee when the cancellation is made 48 hours or more before class start date. When a class is canceled due to low enrollment, we will issue a refund for all registration fees. ACE will contact you in the event of a cancellation.