FAQs
1. What basic classes do you offer?
The 2 Basic classes I teach for adults and families are:
Basic Sourdough Cinnamon Twist - 1 3/4 hrs
Where you get to learn the basics of Sourdough bread making while making your own Cinnamon Twist.
Basic Sourdough Whole Wheat Loaf- 1 3/4 hrs
Where you learn the basics of Sourdough bread while I teach you how to make an Artisan loaf and rolls. Each guest makes a couple of rolls with the same dough and the whole class gets to eat the loaf which I made ahead of time.
In both classes each guest receives Sourdough snacks, Sourdough starter, and instructions on how to feed it plus the recipe for the bread.
2. Why is Sourdough Bread better for you than bread made with bakers yeast?
I'm not a Dr. but Sourdough Bread has a low glycemic index so with moderation it can be eaten if you are pre-diabetic or a diabetic.
The glycemic index for Whole Wheat Sourdough bread is 54, while non Sourdough white bread has a glycemic index of 75+.
Most gluten intolerant people can eat true sourdough bread because of the long fermentation of the dough and the wild yeast. Gluten intolerance wasn't a thing until 150 years ago when bakers invented commercial years and stopped using sourdough starter and shortened the fermentation time. Long fermentation and sourdough starter is what is necessary to break the gluten down so our stomachs can handle the gluten. Long fermentation is the traditional way to prepare grains. The bacteria present in the sourdough starter pre-digests the grains in the dough and makes them easier for the body to process.
3. How do I organize a class?
The most economic class is when you find 4 friends or family members minimum, including yourself, to have a class. We pick the date, time and location together, my home or yours. Maximum 6 in my home. If space provides, we can have more in your home.
4. Do you offer semi or private classes?
Yes. In a private or semi private class, you would get the same teaching as in a group class plus we bake the loaf fresh, including the rolls, so you see and participate in the whole process during the Whole Wheat Loaf Class.
In the Cinnamon Twist class you can make multiple types of Twists not just Cinnamon. You also receive more individual attention including extra tips not given in a group class. Plus you also receive a fancier sourdough treat such as scones or a surprise treat as well as the crackers to eat in class or take home.
5. Do I need to bring anything to the class?
No, I supply everything. Some people like to bring aprons, but it's not necessary.
6. What supplies do I need to start making Sourdough Bread once I've taken the class?
If you have a kitchen with the basic baking equipment, you only need a digital thermometer and a digital scale.
7. Do you offer any other classes than the 2 basic classes?
Yes, I also offer: soft pretzels, pita bread and hummus, scones or bagels. As well as a bread ring with melted Brie, sweet rolls and a pizza class. Extra charge for pizza toppings or you can provide them yourself.
These classes are more advanced and do not teach you how to feed our maintain a starter. So you either need to be an experienced Sourdough Baker or just want to have fun making bread with friends, family or co-workers.
8. Do you have classes for children?
Yes, I used to be a teacher and love teaching children. In kids classes, ages 5-11, they learn the science of the starter but don't receive a starter. Kids classes are: pizza, cinnamon twist, pop tarts, or soft pretzels. Plus a few other surprises. Kids classes do need to be in your home.
9. Does high altitude in Colorado affect making Sourdough Bread?
My 2 basic classes, the Sourdough Cinnamon Twist and Sourdough Whole Wheat Loaf have been made at sea level and up to 9,500 ft. with no adjustments to the recipes.
10. After making the dough in the morning, If plans change do I have to bake my bread that evening?
No, if you come home from work planning to bake bread and plans change and you can't, all you do is put the dough in the fridge and bake it in the morning. This is called a cold ferment.