Last call
Our final session of sourdough lessons will take place on Aug 8 & 9 from 10am-1pm. On day 1 we will begin with starter maintenance, then hand-mix dough. We will stretch and fold, and practice shaping pre-made dough so that students are ready for the real thing the next day.
On Day 2, students will shape their dough, and learn how to score and bake. We will bake in a home oven, and use our larger oven to bake the rest of the breads. In total, participants will take home a minimum of two breads, and likely more than three. In addition to bread, attendees will leave with a banneton, a scoring tool and our sourdough starter. We will share our recipe and process. Our coffee and sourdough will be served at the start of each day.
After the session is over, we invite follow-up to troubleshoot your home bread-making. Here below are some beautiful breads that attendees have shared with us afterwards.
Our roasted coffee beans are available at the following locations
LUMBER + Salt (Jamesport) - we are the exclusive coffee supplier for the full service coffee bar
Lombardi’s Love Lane Market (Mattituck) - Our full collection of coffee beans and cold brew are available in-store
Sang Lee Farms (Peconic)- Organic medium roast beans and our cold brew available here
Have a wonderful weekend!
Warmly, Ana and Brett
