Registration Required. You love his bread and english muffins at the farmstand. Philly Bread’s dough wizard, Pete Merzbacher comes to the Community Kitchen to teach you the basics of fermenting grains, the essentials of sourdough starts and let you get hands on with some dough. You’ll get the secrets of the 12 stages of making bread, from mis en place to cooling. Learn how to shape and bake a boule, get tips on baking fermented grains on the stovetop, foccaccia styles and flatbreads. Plus-easy to do cast iron, griddle and dutch oven breads. Pete will also introduce the group to ways to incorporate freshly milled grains into their bread recipes. This is a great workshop for someone who wants to get over their fear of making their first loaf to the person who makes bread frequently but wants to learn how to master recipes that require a sourdough start.
Everyone will get some sourdough starter to take home!
We encourage you to bring a small notebook to take notes. Please dress to bake, we suggest closed toed shoes too.