Learn how to apply the leavening power of a natural sweet sourdough starter to leaven heavily enriched doughs like whole grain brioche for cinnamon rolls and a tender high-extraction dough for cream-filled doughnuts.
In this class, we’ll be working with high-extraction flours which are milled to retain much of the grain’s flavorful bran and germ, offering more nutrition and complexity than white flour while producing a softer, lighter result than traditional whole wheat.
We’ll break down the important steps in the mixing process of an enriched dough made with stone milled, high-extraction flour as well as discuss the importance of a sweet sourdough starter in these specific dough systems. We’ll exhibit the visuals at which your sweet starter is ready to bake with and answer any questions regarding its application. In the end, we’ll bake, fry, decorate and enjoy!
Students will take home a pack of all formulas for the aforementioned items used in the workshop as well as plenty of everything made in class!
Learn how to apply the leavening power of a natural sweet sourdough starter to leaven heavily enriched doughs like whole grain brioche for cinnamon rolls and a tender high-extraction dough for cream-filled doughnuts.
In this class, we’ll be working with high-extraction flours which are milled to retain much of the grain’s flavorful bran and germ, offering more nutrition and complexity than white flour while producing a softer, lighter result than traditional whole wheat.
We’ll break down the important steps in the mixing process of an enriched dough made with stone milled, high-extraction flour as well as discuss the importance of a sweet sourdough starter in these specific dough systems. We’ll exhibit the visuals at which your sweet starter is ready to bake with and answer any questions regarding its application. In the end, we’ll bake, fry, decorate and enjoy!
Students will take home a pack of all formulas for the aforementioned items used in the workshop as well as plenty of everything made in class!
