For many centuries, bread baking was an everyday affair. Feeding the starter each morning was instinct, along with many other lost traditions in the kitchen. Since the industrial revolution and the resulting access to highly processed grain, the quality of bread in the United States has suffered significantly. In this two-day class, we will explore that art of naturally leavened dough and each student will learn how to make a loaf of bread that is rich and flavorful, with a creamy texture and dark, delicious crust. We will talk extensively about fermentation, kneading doughs, the no-knead method, baking equipment and more. We will also make a number or sourdough variations, such as fennel pollen and olive bread, rosemary and soprassata bread and a lemon and sea salt focaccia.
Schedule: Saturday: 10am-2pm Sunday: 10am-2pm
This class is $250 for two days.
Our classes are at the whim of the weather, farmers’ schedules and fluctuating tides, and therefore are subject to change.
Class is at Salt Water Farm. Stay at the Camden Windward House for this class. Salt water Farm is 4.7 miles from the Inn. Maine cooking classes are a great addition to your getaway.