COURSES
Holiday Sourdough Cinnamon rolls: Take and bake
A Bit of Leaven, Maryville Mo.
November 29th: 9am-3pm
$ 75
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This course is a one 9-3 day and is for the student wanting to dabble in a sourdough enriched bread product. The day will be hands on. The class will be 4-6 students. We will use a variety of mixers to construct our doughs. We will practice the sourdough kneading practices of stretch and fold and slap and fold. There will be a period of bulk fermentation for our doughs and we will break for a lite lunch and hands on development of your own sourdough starter to take home with you. We will then mix our dough filling, roll out our enriched sourdough rolls, cut the rolls place them in the provided pan to take home to proof overnight. In the morning you will let the rolls proof/rise at room temp and bake them off for yourself and your loved ones!
Sign up for the class via phone 660-528-0731 or Facebook messenger
Simply Sourdough Workshop
A Bit of Leaven, Maryville Mo.
December 13th: 9am-3pm
December 14th: 1pm-3pm
$125
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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 Scones and Biscotti cookies
A Bit of Leaven, Maryville Mo.
February 14th: 11am-3pm
$50
Sign up for the class via phone 660-528-0731 or Facebook messenger
Simply Sourdough Workshop
A Bit of Leaven, Maryville Mo.
March 14th: 9am-3pm
March 15th: 1pm-3pm
$125
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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 Rolls
A Bit of Leaven, Maryville Mo.
April 4th: 9am-3pm
$75
Sign up for the class via phone 660-528-0731 or Facebook messenger
Simply Sourdough Workshop
A Bit of Leaven, Maryville Mo.
May 16th: 9am-3pm
May 17th: 1pm-3pm
$125
-
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