Join me for this deep dive into using different flours, feeding methods, and levains, plus make cinnamon swirl and focaccia high-hydration sourdough breads. This workshop requires basic knowledge of sourdough bread making, maintaining a starter, and baking (or my Basics workshop). Participants will be guided to make a sponge prior to class and to bake their breads after class. All participants will receive the class recording.

• In Person participants will bring their own starter (or get new from me) and levain (made in advance based on instructions provided). Everything else needed to make both focaccia and cinnamon swirl sourdough breads will be provided.

• Virtual participants will need a starter – available from me if you’re local or ordered on-line if you’re not – as well as flour and a few additional ingredients. Shopping and prep instructions provided in advance.

COST:
In Person | $85
Virtual | $65

Email Terry for more information and to register. Click Here.