COURSES
Simply Sourdough Workshop
$130
A Bit of Leaven, Maryville Mo.
This Class is Full :)
May 16th: 9am-3pm
May 17th: 1pm-3pm
-
This course is for those looking to begin or improve their sourdough bread skills. This is a two-day workshop. The first day you will each combine your flours using a dough whisk, be introduced to stretch and fold and slap and fold kneading techniques, and desired dough temperature (DDT). A lite lunch will be provided while your doughs bulk ferment. During this time, you will construct your own starter using A Bit of Leaven “mother starter” and we will discuss the care and maintenance for an active happy sourdough starter. We will then pre-shape your doughs, shape your doughs for both an oval and a round loaf and prepare the doughs to bulk ferment overnight in the fridge. The second day is two hours. The skills you will develop are the proper use of a lame, scoring patterns and baking techniques. As your loaves cool, we will review and have time for questions! There will be plenty of hands-on activities, the small class size 4-6 students, is perfect for questions and group engagement. A resources page will be given with other pertinent handouts, a class outline, and step by step instructions for your sourdough bread recipe.
Sign up for the class via phone 660-528-0731 or Facebook messenger
Sourdough Bread Workshop
$130
A Bit of Leaven, Maryville Mo.
September 26th: 9am-3pm
September 27th: 1pm-3pm
-
This course is for those who have dabbled in sourdough bread making or have attended a previous sourdough class and want to improve their sourdough bread skills. This class comes with the added twist of adding pumpkin and spice to your bread loaves just in time for fall! The first day of the two-day workshop you will each combine your flours and using a dough whisk, practice the art of adding inclusions to your sourdough loaves, learn stretch and fold and slap and fold kneading techniques, and desired dough temperature (DDT). During the 1.5-hour bulk fermentation of your dough, we will break for lunch and use this time to construct your own starter using A Bit of Leaven “mother starter”. We will discuss the care and maintenance of an active happy sourdough starter. Then on to pre-shaping of your doughs, shaping your doughs for both an oval and a round loaf, and prepare the doughs to bulk ferment overnight in the bakery fridge. The second day is two hours. You will use a lame to score your breads, review best scoring and sourdough baking practices. As your loaves cool, we will review and have time for questions! There will be plenty of hands-on activities, the small class size 4-6 students, is perfect for questions and group engagement. A resources page will be given with other pertinent handouts, a class outline, and step by step instructions for your pumpkin & spice sourdough bread recipe.
Sign up for the class via phone 660-528-0731 or Facebook messenger
Pretzel Sourdough Discard Class
$60
Rescheduled to early 2027
A Bit of Leaven, Maryville Mo.
-
Celebrate Octoberfest by attending a October four hour pretzel making course. You will take home your pretzels to enjoy with your friends and family. The course is hands on with a small class size of four to six. We will mix, let rise, dip, roll in flake sea salt, bake, let cool and then package them up for you to take home.
Sign up for the class via phone 660-528-0731 or Facebook messenger
Sourdough English Muffin Class
$80
A Bit of Leaven, Maryville Mo.
November 21st: 9-3pm
-
What’s more enjoyable than a warm fresh from the griddle English Muffin. Come spend time with a group of sourdough enthusiasts learning the art of sourdough English Muffins. You will make your sourdough English muffin dough, take your dough home with you to cold proof overnight in your fridge and cook them at your home in the morning or afternoon. A demonstration on how to cook the English Muffins will be conducted and of course all the instructions and recipe will be provided too. It will be a fun learning experience!
Sign up for the class via phone 660-528-0731 or Facebook messenger
Advanced Sourdough Bread Workshop
A Bit of Leaven, Maryville Mo.
December 12th: 9-3pm
$80
-
This class requires you to have two bannetons you can bring to class to place your shaped dough into and transport your dough safely home and a Cast Iron Dutch oven for baking your bread in your oven the next day. We will work on the fine tuning of your sourdough bread making skills from the building and handling of your starter/leaven, mixing dough, water temp, desire dough temps, bulk fermentation and slap and fold vs coil folds, pre shaping and shaping your doughs, proper scoring, etc. Also, for those who want to discuss using freshly milled whole grains and inclusions to their dough these will be ontopic and available to try. It will be great to have you as a part of our small group class of 4-6 students!!
Sign up for the class via phone 660-528-0731 or Facebook messenger
Text Karen with questions at 660-528-0731
Courses
Filters
No results found
No results match your search. Try removing a few filters.