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Mar 16, 2008 05:20 PM

SourDough Bread Making Classes?

My husband has become obsessed with making his own sourdough bread (including his own starter), but after one successful loaf, has had a series of, well, failures. Is there a hands on class for amateur bread makers? We live/work in the West LA/SM area.

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    1. re: Burger Boy

      Thanks - this helped save a sourdough that didn't proof last night ( we put it in a dutch oven), but would still love to find classes that teach you the ins and outs of bread making!

      1. re: xox

        Where did you get your starter from, what company?

        1. re: Burger Boy

          Burger Boy, I tried the no knead bread today based on your post. I substituted whole wheat flour instead. it came out nice but more like a russian dense bread. Mostly I'm posting so I can find the links again because CH search feature is the pits. Thanks for the links.

          1. re: trojans

            try 1/2 or 2/3 wheat the rest white bread flour and add another 1/4 tsp yeast and a little more salt. Make sure you give it a good long rise, I do 8 -10 hours for the first rise and 8-10 for the second. I love it. Gonna try some rye flour tonight.

          2. re: Burger Boy

            my husband made his own starter from rye flour, as per King Arthur's recipe.

      2. Try chef Eric on wla, he does a bread making class

        3 Replies
        1. re: paprkutr

          Is he near The Hamburger place on Pico, but on a side street? If so I had a sushi class with him and it was fun and informative and we made several dishes, not just sushi.

          1. re: paprkutr

            The classes seem interesting, but expensive, $1200, and cover much more than baking breads. Wish there was a baking yeast bread class.

          2. Did you ever find a class? I am in the same situation. My husband and I have started making our own starter and using the Nancy Silverton recipes but would love a class that could help guide us.

            1. I made my starter year ago using red grapes (I wish I still had the recipe!) and it's served really well. That and Silverton's bread book. My first months of breadmaking were lame, hard, flaccid excuses but I found more than anything, being dilligent and being a real slave to the specifics of her recipies helped me make far more legit baguettes as the months wore on. I don't know if a class could have subbed for a lot of trial and error (and believe me, I'm a fan of classes, but this strikes me as more of a practice, tactile thing, like learning a jump shot.) Best of luck, and the good news is, even the failures are still pretty damn good toasted with melted butter!

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