Bread Class

Flour, salt, water– those are the basics when it comes to bread, and they’re about as basic as you can get. But whether it’s yeast or sourdough starter, kneading or folding or time to ferment, the magic ingredient that lifts the basic to the incredibly good is alive. We’ve been lucky enough to enjoy baker Devyn’s sourdough bread pretty much since the day she arrived in our kitchen, and many of you have taken her sourdough starter home with you to enjoy. We might be a little biased, but we’ve never seen a starter work as hard or with as much bubbly good energy as Devyn’s– we think she’s the magic. So we’re offering you a chance to get in on a good thing. Bread Class. This will be an intimate class held in The Gallery (4th floor) of M. Judson for ten people. You’ll prepare your dough from start to almost finish. While you’ll bake your bread at home (and get all those good smells from your own oven), we’ll have plenty of fresh sourdough to share before you go. Tips, tricks, troubleshooting, and a lovely Sunday afternoon at the bookstore. Your ticket includes starter, and 2 doughs (one that will need to ferment; one ready to proof and bake at home), samples of Devyn’s sourdough, and a mimosa (or zero-proof bubbly) to enjoy during class.