Sourdough Discard Baking
Taught by Laura Scheck
Laura Scheck is the founder of Teaching Table, a culinary education platform that aims to inspire others to cook foods that are better for their bodies, their families, and their communities. Laura previously worked as a teacher and adult educator and was trained at the Natural Gourmet Institute, making her uniquely suited to share her passion for food in an educational way. Teaching Table provides public cooking demos and workshops, lessons targeted towards individual needs and special diets, private cooking classes & events for cooks of all ages and experience levels, as well as tips, techniques, and recipes via a blog and social media.
Attention Sourdough Bakers! This class is all about the discard, i.e. deliciously tangy and spongy bakes you can whip up in no time (especially compared to those sourdough loaves). Start overfeeding your starter and storing up some discard. As part of our Earth Week celebration, we’re learning how to use it up. This class will feature discard recipes that cover a variety of baking techniques. In addition to 3-4 bakes demonstrated in class, Chef Laura will share her arsenal of sourdough discard recipes and tips for adding a little discard to a whole range of savory and sweet dishes. You’ll learn tips for storing discard, what makes a discard recipe work, and the stage of discard best for different types of bakes. Come prepared to share your favorite discard recipes with the group as well.
Savory Pancakes with Shredded Vegetables and Shrimp or Tofu and Soy Dipping Sauce
Mini Fruit Pies
Herb de Provence & Olive Oil Crackers
Vote for your picks.
You need Sourdough Discard for this class (at least 300 grams). A list of additional tools, ingredients and prep instruction will be sent at least one week in advance.