Join Grace Garay from Nomad Bakehouse at Carolina Ground for an information packed workshop covering all things sweet sourdough! We will gather around the bench and create an array of items using two doughs, whole grain brioche and a tender 85 extraction doughnut dough leavened with the power of sugar tamed microbes!

Items made in class will include:

• ●  A spiced caramel, date and pecan babka loaf

• ●  A tender brioche sandwich loaf for all your summer tomato sandwiches

• ●  Nomad’s famous lemon and browned butter cinnamon rolls

• ●  A savory brioche bun with local produce

  Topics covered in class will include how to create and apply a natural sweet starter to your baking, the why behind its use, how to properly develop gluten in a whole grain brioche, how to approach proofing a sweet starter dough, and how to bake to perfection.

  During the demonstration Grace will showcase how to mix a whole grain brioche and demonstrate various shaping techniques for a variety of brioche products like pan loaves and burger or savory buns! Students will have ample opportunity for hands-on work with the chance to roll, fill and braid their own personal loaf of babka and brioche sandwich loaf to take home and bake!

  Students will go home with a bag of whole grain flour, a babka and brioche loaf with instructions on how to final proof and bake at home, as well as all the formulas used in class.

  Coffee, water and snacks will be provided.