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SUMMARY:Science of Sourdough Baking with Allison White
DESCRIPTION:A Three-Day Class \n\nFriday\, February 26\, 2027  8 am to 4 pm \nSaturday\, February 27\, 2027   8 am to 4 pm \nSunday\, February 28\, 2027  8 am to 4 pm \n\nCreating consistency in baking and incorporating stone ground whole grains\, can prove to be two big hurdles for both home bakers and those in larger scale cottage production. By learning how to use a pH meter\, we can understand when our dough is ready for the next step which is particularly important when using higher percentages of whole wheat. \nThis course will provide you with hands on time and experience with new tools and teach you the information needed not only to maximize your production with the equipment you have\, but also to feel confident in your ability to have consistent results time and time again. \nTogether we will mix doughs using a variety of stone milled whole grains and sifted flours with the goal of understanding their behaviors and performance. By utilizing stone milled grain- you can stand out in your community as a beacon of knowledge\, flavor\, and nutrition. \nAll baking will take place in a standard oven and the Campbell Rackmaster bread oven to create a realistic baking environment for the home and cottage baker. \nThis class is best suited for the intermediate baker\, with good bench skills and a basic understanding of the following: starter health\, bassinage\, autolyse\, gluten development\, scaling\, and shaping. \n\nUsing stone ground flour and sifted flour\, together we will scale\, mix\, and bake the following:  \n\nSourdough Country loaves\nSandwich Loaves (hybrid: sourdough and yeast)\nSourdough Whole Grain Loaves\nAnd more!\n\n\nSkills we will cover to create consistency in your bakes: \n\nUsing a pH meter for your levain and dough\nUnderstanding and exploring differences between a 3-hour and 12-hour levain and the effect on dough.\nReading your dough: knowing when to move to next steps\nLearn to make executive decisions on bake temps\, times\, scoring\, folds\, and shaping depending on dough behavior\nBaking an open-crumb 100% whole wheat loaf\nUnderstanding and manipulating bakers’ math and spreadsheets\nUsing stone milled flour to provide better taste and nutrition in your bread\, and to differentiate yourself amongst other bakers.\n\nA light breakfast and lunch are included.   \n\n\n  \n\n\n\n\nInstructor Bio\nAllison White\, owner of Matriarch Bread in Morgan Hill CA\, has been running her cottage bakery for 5 years. She focuses on using a variety of local freshly milled whole grains to create delicious and wholesome bread for her community. With a background in food science and fitness\, her unique approach to bread baking has allowed her to carve out a niche product that keeps her customers returning weekly.
URL:https://centralmilling.com/class/science-of-sourdough-baking-with-allison-white/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/01/Allison-bread-1.jpeg
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