Sourdough Breads

Service Description

Sourdough bread is a type of bread made using a natural fermentation process that involves a sourdough starter, which is a mixture of flour and water that has been left to ferment and develop wild yeasts and bacteria. This process gives sourdough bread its distinct tangy flavor and chewy texture. In this class you will be making 2 loaves of breads: 1) A bread loaf with natural yeast using long fermentation and scoring. 2) With aid of commercial yeast in sourdough discard, one still able to enjoy the tangy flavour in the loaf and by adding inclusions like nuts and cheese it enhance the flavour. Learning Points: 1. Sourdough Starter Creation: Understand the process of creating and maintaining a sourdough starter, including feeding, hydration levels, and temperature control. 2. Fermentation and Leavening: Learn about the role of natural yeasts and bacteria in sourdough fermentation, and how it affects the texture, flavor, and rise of the bread. 3. Sourdough Bread Formulation: Gain knowledge of the different ingredients, ratios, and techniques used in sourdough bread recipes, such stretch and folds. 4. Dough Handling and Shaping: Develop skills in handling sticky and hydrated sourdough dough, including proper shaping, pattern forming and scoring to create the desired bread structure and appearance. 5. Flavor Development: Explore the intricate flavors that can be achieved in sourdough bread through longer fermentation periods, temperature variations, and the quality of the ingredients used. Min age group - 12 years old Quantity to bring home - 2 loaves of breads & sourdough starter

Contact Details

• 151 Kitchener Road, Singapore

  +6597228630

  enquiry@momijibakingstudio.com