Olga from The Cottage Bakery in DeLand will be leading this wonderful class. ALL of her bread recipes are unique and original and are inspired by world cuisines. The bread is made with no yeast by using an ancient slow fermentation method with starter/leaven/sourdough/sponge. It is the most natural and traditional method for leavening baked goods and takes from 8 to 24 hours to produce one loaf of bread. This bread has a more complex taste than bread made with commercial yeast.
During this class, you will learn how to make no-kneading sourdough organic Italian bread! You will also learn how to store, take care of, and bake with a starter on your own.
You will leave this class with knowledge and inspiration to make an excellent bread product, a sample of wild yeast, and a loaf of fresh Focaccia bread. Welcome to a new food journey!
Recent Comments