Minga is excited to be offering this workshop in partnership with the Township of Guelph/Eramosa and the County of Wellington's Taste Real Program. Join us on a fragrant Sunday morning to explore one of the most ancient human activities, baking bread. We'll make bread using the traditional sourdough technique. You'll leave the workshop with a fresh batch of dough to bake the next day, a freshly baked loaf of bread, a healthy and predictable sourdough starter, and the knowledge and confidence you need to make high-quality, rustic, sourdough bread at home. The master recipe that you will learn can be modified to create unique recipes that include various types of whole grains and whole grain flours, nuts, seeds, and fruit. You want to take this class because: You've always wanted to learn how to make that sour, chewy and rustic bread at home. You like connecting and learning with other people who share your love of yummy bread You like to know what's in your food, the science of how it works, and where to source the best ingredients You will learn: The steps to make an excellent loaf of rustic, sourdough bread. How to weigh and mix ingredients. How long to let the dough rise How to shape it and how to support it while it rises again before baking. How to care for your sourdough starter so that it will always make excellent bread. You'll take home: A healthy batch of sourdough starter to nurture and use for years to come! A batch of sourdough bread that you made yourself, which you can practice baking at home using your newly acquired skills. Flexible instructions so that you can easily make excellent bread at home, as well as recipes to try on your own that build upon the master recipe. A freshly baked loaf of sourdough bread to take home and enjoy with friends and family. TESTIMONIAL I just made a loaf of sourdough bread this weekend! I'm still amazed every time I make it just how easy it is and yet so impressive and tasty a loaf results! Very rewarding! I've been enjoying experimenting a bit with different flours (whole wheat, multi-grain) and add-ins (flax seeds, pumpkin seeds, cranberries, walnuts)… the possibilities are endless! What I particularly liked about the course was that it was very well organized and incorporated some science and some art! Thanks for a great experience! Isabelle ____________________________________________________________________ When: Saturday December 2 2017, 10:00am-1:00pm Where: Rockmosa Community Hall, 74 Christie St, Rockwood, ON Class size: 16 Cost: $75 - 90.00 (includes take home sour dough starter, loaf of freshly baked bread, and freshly made dough to bake at home.) What To Bring: A large mixing bowl and an ovenproof pot with a lid. Ideally your pot will be a dutch oven. Either of these are ideal: _____________________________________________________________________________________________ Your Instructor: Richard Preiss Richard Preiss is a University of Guelph student who was inspired to make really good bread through a combined passion for thrift, science, and good food. His curiosity has led him to learn about food and cooking as much as possible while in school. Richard believes that his experience with bread making will make it easy to teach people how to make beautiful, creative, and delicious bread at home, and inspire them to cook more and experiment in the kitchen. ____________________________________________________________________________ Cancellation Guidelines Minga will provide a 100% refund for workshops cancelled by Minga. If a registrant cancels a workshop with more than 5 days notice, a 100% refund will be issued. If a registrant cancels with less than 5 days notice or does not show up, no refund will be issued. We are unable to provide a refund after the workshop takes place. The above policies apply for pre-registered workshops. Refunds or credits will not be issued for a missed class. Thank you to our partners for helping to make this workshop possible!