Course Description
Pain au levain (PANARY’s flagship wheat sourdough), Russian rye, and spelt – a trio of remarkable sourdough breads made on this day. While waiting for these slow provers, learn about nurturing young leavens, so that you can steer them to maturity like the PANARY leavens that you will use and feed on this course.
We find time to discuss the science behind that symbiotic relationship between wild yeasts and bacteria that gives the whole remarkable world of “sourdough.”
Sourdough Baking Course Programme
| 08:00 am | Paul refreshes wheat leaven (for pain au levain) |
| 10:00 am | Arrive, coffee, inspect all leavens Discuss terminology |
| 10:15 am | MAKE "White bubble" bread with Rye leaven |
| 10:30 am | MAKE pain au levain, with matured wheat leaven |
| 11:00 am | MAKE Russian Rye bread, with rye leaven |
| REFRESH both leavens | |
| 11:40 am | MAKE a RYE hybrid using sourdough and factory yeast |
| Discuss: feeding regimes for both wheat and rye starting a juvenile nurturing a juvenile spelt sourdough | |
| FOLD pain au levain | |
| LUNCH | |
| Watching and working the doughs, shaping to basket or couche | |
| 4:00 pm | Tour the mill |
| Finish baking | |
| 5.30 pm | Course finishes |
Testimonial
Many thanks for the course today. I really enjoyed learning all the techniques. Also thank you for the sourdough leaven – I’ll try not to starve, overfeed or upset it too much over the next week and I plan to make a sourdough on Friday before I introduce it to its new and spartan existence in the fridge. Susie (SJ Castle-Smith) July 18, 2020
