Sorcery is not needed to make great bread, though sometimes it seems like it. Weak crusts, poor crumb, and lackluster flavor can be symptomatic of a bad loaf. Learning techniques and tricks from an expert can elevate the simplest bread into a work of art.
Baker Debra Auden will share some of her skills for making rustic sourdough from a biga starter. Her intermediate level class, taught in Wimberley, will focus on various ingredients and their function in the bread-making process. The hands-on class will feature dough formation and the sourdough process. Participants will take home a finished loaf and some sourdough culture for future batches.
“My intent in teaching these baking classes is to be able to finance the development of a bakery on our property focused around a wood-burning oven akin to the masonry ovens of old Europe around which the villagers would bring their dough to bake off,” says Auden of San Antonio’s Biga on the Banks, 203 S. St. Mary’s St. She hopes to be able to open the facility during the week so locals may also use the ovens.
The cost per student is $65. Upcoming classes are 1-4:30 p.m. Saturday and July 17. The class size is limited to eight students, but she will consider hosting additional classes if necessary. To learn more about the classes or to sign up, e-mail firstname.lastname@example.org with “bread class” in the subject line.
4050 Fischer Store Road
Wimberley, TX 78676