August 22 - Intro to Sourdough!

Date: Sunday, August 22, 2021

Time: 12:30 - 4:30 PM

By purchasing these class tickets, you acknowledge and agree to our Participant Class Policies and Media Release Form.

If you want to make better bread, this is the class for you.

Roll up your sleeves and dive into the basics of kneading, shaping, and baking with the amazing Abby Love.

This class is for beginners and early intermediate sourdough bakers - if you're looking to troubleshoot your loaves, Abby is a wealth of knowledge!

Understanding a little of the science behind bread-baking improves your chances of making a delicious and successful loaf every time, so plan on taking home some chemistry knowledge too!

Things to look forward to:

  • Learn the difference between stone-milled and store-bought flours
  • Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
  • Tour the mill
  • Leave a more confident sourdough baker ready to experiment in your home kitchen
  • A special discount code just for you!

BYOB is encouraged for prime Sunday afternoon fun!

Tickets are non-refundable but definitely transferrable up to 5 days before the class date.

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Delicioso Polenta

Blew my mind. Earthy, rich, almost nutty. Complex in-and-of-itself. Added a little butter, a little parm and romano. Paired with a red-wine rich, slow-cooked stracotta. But forget the rich beef. Everyone talked about the Oaxacan Green Corn Polenta.

M
Yecora Rojo
Msasrleyjo
Great texture

Great addition to Country Boule!

Haven't taken the class yet. It's next month on Oct 23. Will be happy to fill out a survey then.

Fantastic all purpose flour!

I was a little concerned, since I normally buy standard organic baking flour from the grocery store, but this stuff is fantastic! I made the most wonderfully flaky biscuits and can't wait to get into more recipes.

D
Yecora Rojo
David Jensen
Amazing taste, and awesome to work with!

Very good experience!