Eric will teach this workshop at Blue Moon Farms, headquarters of Challenger Breadware in Northfield, IL. We will use flours from organic Glenn wheat and Turkey Red wheat grown and milled in Ashkum, IL at Janie’s Mill. We will make two kinds of sourdough loaves, and follow the process from mixing to shaping to proofing to baking.
We will make one dough from bolted wheat flour, which is a stone-milled flour that is passed through a fine-mesh screen to sift off the coarsest 20% of the flour (the kind of flour used by Poilâne), and a seeded wheat loaf, made from a blend of bolted flour and whole-grain wheat flour.
We’ll show you our techniques for mixing, kneading, shaping and baking outstanding sourdough bread at home. Participants will collaborate to make pizzas for lunch using fresh ingredients.
Each participant will mix the two doughs using our sourdough starter, a seed soaker prepared the day before, and flour from Janie’s Mill. After a period of fermentation, you will shape them each into a loaf. While we let the dough and loaves ferment, we will prepare the pizza lunch and delve deeper into selected topics with slideshows and discussion. At the end of the class, we will bake the loaves in the Challenger Bread Pan and a commercial deck oven. You will take home your loaves and a piece of sourdough starter, as well as the recipes and instructions on how to care for your starter. Some bags of Janie’s Mill flours will be available for sale, alongside Challenger Breadware products.
Ample parking will be available at Blue Moon Farms. Participants should bring with them two mixing bowls, a mixing spoon, an apron, a digital kitchen scale if you have one, and anything you would like to drink other than water.
This workshop will be offered Sunday, March 22 from 11 am to 6 pm. Enrollment is limited to 8 participants. Registration costs $195. Special thanks to Kate, Jim and Lisa at Challenger Breadware, Harold and Jill at Janie’s Mill and the Artisan Grain Collaborative.
- Fill out the Registration Form.
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