People were baking bread using wild yeast and bacteria cultures long before they understood the science that underlies natural leavening. This course explores the science and techniques that enable anyone to create delicious sourdough loaves at home. We will follow the approach Maurizio Leo presents in The Perfect Loaf to help those new to sourdough baking develop an understanding of the fundamentals, and those with previous sourdough baking experience overcome some of the barriers to creating consistently excellent results. Information about starting, maintaining and using sourdough cultures, dough hydration and temperature, how different flours affect fermentation, texture and flavor, and more will be presented as bakers create a variety of breads over the 3.5 days. Starting with a disciplined approach during the first two bakes, students will gradually introduce more personal choice and individual adaptations within the guiding framework. We’ll also spend some time playing with the sourdough discard to create more delicious food. The overarching goal is for students to understand the key variables and their effects on both the process and product, and to manipulate them to enhance flavor, texture, schedules, recipe adaptation, and problem-solving. We will be using the indoor ovens to practice hot hearth baking and the use of steam so students can replicate this process at home. While the course is accessible to those new to sourdough baking, some previous experience with yeast breads is beneficial. This course requires students to be able to stand for long periods of time and mix dough by hand. 

Required Tools 

• The book The Perfect Loaf by Maurizio Leo (available for purchase from the North House School Store)
• Two 2 quart Cambro brand (or similar) plastic storage containers, with lids
• Six, 2-gallon Ziploc bags to store bread once cooled

Optional Tools

• If you have an accurate digital kitchen probe thermometer, please bring it. 
• A camera to document your work
• Notebook or paper to take notes
• NHFS provides aprons, but bring your own if you have a favorite