{"product_id":"12-6-26-sourdough-workshop-at-tenth-ward-distilling-co","title":"12\/6\/26 Sourdough Workshop at Tenth Ward Distilling Co.","description":"\u003cp\u003eJoin local Frederick home bakers Jon and Emily for a hands-on, beginner-friendly sourdough bread workshop at Tenth Ward Distilling Company in Downtown Frederick.\u003c\/p\u003e\n\u003cp\u003eWe think the best way to learn is to get your hands dirty! In this 2-hour class, we will practice mixing and shaping a traditional\u003cspan\u003e sourdough loaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou will leave class with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ea shaped dough to bake at home the same afternoon as class\u003c\/li\u003e\n\u003cli\u003ea bonus dough to practice another bake at home the following morning\u003c\/li\u003e\n\u003cli\u003eyour own sourdough starter (+ feeding instructions)\u003c\/li\u003e\n\u003cli\u003ebanneton proofing basket + cloth liner + bench scraper\u003c\/li\u003e\n\u003cli\u003eprinted and PDF versions of the recipe and instructions taught in class\u003c\/li\u003e\n\u003cli\u003esupport from your new sourdough bread baking friends!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eAt home, you will need an oven that reaches 450 degrees F and an oven-safe vessel in which to bake your dough. We highly recommend using a cast iron Dutch oven with a tight-fitting lid (raw or enameled, roughly 5-7 quarts). The cast iron is great at retaining high heat and the tight-fitting lid allows for steam while baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat being said, any high-walled pot with a tight-fitting lid to trap steam will work -- as long as it can withstand 450-degree heat, you can bake in it!\u003c\/p\u003e\n\u003cp\u003eOur recipe (and most sourdough recipes you'll find) measure ingredients by weight, so you will want a kitchen scale if you don't already have one for future baking! \u003c\/p\u003e\n\u003cp\u003e----------\u003c\/p\u003e\n\u003cp\u003eIf you are unable to bake your bread shortly after class (or have a 45+minute drive home), bring a cooler with ice\/icepacks to refrigerate your doughs. The cooler will need to be at least 10x10 inches with at least 6 inches of height (24 can\/15-20 quarts).\u003c\/p\u003e","brand":"Pan with Jon","offers":[{"title":"Default Title","offer_id":58029450559671,"sku":null,"price":89.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/0715\/8967\/files\/Fresh_Artisanal_Bread_Now_in_Town_5.jpg?v=1794090278","url":"https:\/\/panwithjon.myshopify.com\/products\/12-6-26-sourdough-workshop-at-tenth-ward-distilling-co","provider":"Pan with Jon","version":"1.0","type":"link"}