Saturday August 24th Sourdough Breadmaking with Ben Campbell of Ben's Bread
Ben is the head baker and co-owner of Ben’s Bread, a fabulous new bakery in the Phiney Ridge neighborhood that has risen to the top of the crowded select bakeries in Seattle by producing some of the best breads out there. He is also an amazing teacher: knowledgable and eager to train others in bakings skills. His sourdough bread class every year helps me immensely.
He will teach us about sourdough hearth-style breads at this farm class, teaching us about local grains: where to source them and why they are great. The ins and outs of sourdough starters and the forming of loaves will also be covered. We will be baking both in the standard gas oven here and also in the wood-fired oven.
And for lunch, we will be making English muffins and pizzas in the wood fired oven with ingredients from the farm.
Each of you will take home a sourdough starter so that you can continue to produce great bread at home as well.
Ben is the head baker and co-owner of Ben’s Bread, a fabulous new bakery in the Phiney Ridge neighborhood that has risen to the top of the crowded select bakeries in Seattle by producing some of the best breads out there. He is also an amazing teacher: knowledgable and eager to train others in bakings skills. His sourdough bread class every year helps me immensely.
He will teach us about sourdough hearth-style breads at this farm class, teaching us about local grains: where to source them and why they are great. The ins and outs of sourdough starters and the forming of loaves will also be covered. We will be baking both in the standard gas oven here and also in the wood-fired oven.
And for lunch, we will be making English muffins and pizzas in the wood fired oven with ingredients from the farm.
Each of you will take home a sourdough starter so that you can continue to produce great bread at home as well.
Ben is the head baker and co-owner of Ben’s Bread, a fabulous new bakery in the Phiney Ridge neighborhood that has risen to the top of the crowded select bakeries in Seattle by producing some of the best breads out there. He is also an amazing teacher: knowledgable and eager to train others in bakings skills. His sourdough bread class every year helps me immensely.
He will teach us about sourdough hearth-style breads at this farm class, teaching us about local grains: where to source them and why they are great. The ins and outs of sourdough starters and the forming of loaves will also be covered. We will be baking both in the standard gas oven here and also in the wood-fired oven.
And for lunch, we will be making English muffins and pizzas in the wood fired oven with ingredients from the farm.
Each of you will take home a sourdough starter so that you can continue to produce great bread at home as well.