Einkorn is an heirloom variety of wheat, and it is very low in gluten, so working with it is quite different than working with other wheat flours you might be used to working with. It doesn't have the same elasticity, which makes it a little trickier to work with, but it makes up for it in gentleness on the gut, higher protein levels and a flavor that makes you think all other wheat flavor is more akin to cardboard.
In this class, you'll make a loaf of einkorn sourdough bread, that you will bring home, let rise, and bake. We will provide you with the ingredients you need, a starter to bring home so you can keep it going, a round banneton basket for rising, a razor for slashing the dough, and a dough scraper.
You do need a couple items of your own however. To class, be sure and bring a medium sized mixing bowl- you will use this to rest the dough between stretch and folds and in which to bring your dough home. You'll also need some sort of cutting board or tray to provide you with a work surface that is not the plastic table we'll be using. At home, you'll need a Dutch oven with a lid that is oven safe up to 500 degrees.
This is the first time we're teaching this class, so you'll be our test class!
Cost is $60. There are only 10 spots, so if this is of interest, sign up soon. (As of Sept 14th, 5 are already sold)
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Workshops in Fenton.
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