Join Heather and Kevin Knight from Anjou Bakery as they take you through the process of creating a Sourdough starter, fermenting and shaping the dough using a "no knead" fold and stretch technique. You will be shown how to bake the dough in an enclosed vessel to create a humid environment, and taste a sample of the final product! You will be taking home your mixed starter to ferment and finish the next day at home.
There will be an additional materials fee of $15.00, which will be added to the cost of the class when you register online. If paying by check, please be sure to include the materials fee. About the Instructors: Kevin and Heather Knight moved to central Washington with a desire to live and work in a bucolic atmosphere. They found their home amongst the pear orchards of Cashmere, Washington and the Anjou Bakery was born. With the help of family and friends they transformed a turn-of-the-century fruit warehouse into the award-winning bakery you see today. The surrounding natural beauty, unique atmosphere, and ever-evolving menu provide customers – both local and far flung – a refuge to enjoy humble and essential foods.
Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org
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