Sourdough Bread featuring Megan Stewart
Sunday, May 19, 2024 | 2pM-4PM
$89 MEMBERS, $110 NON-MEMBER
Cooking demonstration and tasting
The ROCC, AEP Foundation Culinary Arts Kitchen
Bread will be paired with a whipped cinnamon honey butter, a roasted garlic butter, and a wine pairing.
Students will take home a jar of Sour Dough starter and a copy of the recipe.
Megan Stewart fell in love with baking bread during culinary school and has been playing with dough ever since. She spent time working in kitchens in her early 20’s and now enjoys baking for her family and friends. As a home cook, Megan can experiment with recipes and flavors using a simple method out of Great Britain that her mother taught her. Megan has been baking sourdough for 4 years and has always loved sharing this process with anyone willing to learn. Over years of making sourdough, Megan has learned several tips and tricks to ensure your bread turns out great each time.
During this class Megan will teach you how to make Sourdough bread from start to finish. You will learn how to create your own starter, how to mix and pull the dough, how to rest it properly, when, and how to mix in flavor, and how to make beautiful designs on your loaf. Megan will also prepare sweet and savory compound butters to pair with your bread and you will go home with recipes, notes, and links to Megan’s favorite bread making tools. As a thank you gift for attending this class Megan will provide each participant with their very own active, six-year-old starter to continue the sourdough baking journey at home.
May 19, 2024 | 2PM-4PM
$89 members, $110 non-members