Sourdough Bread Making (FLEX)
Make your own sourdough starter, then learn to make a loaf of sourdough bread, and the butter to go on top as well!
Kristin Olsen
Average rating:
4.8
Number of reviews:(39)
What's included
Assessment
The student should successfully make a loaf of bread and some butter.Class Experience
Who doesn't love biting into a warm slice of bread dripping with melting butter? In this class we will dive into bread making with wild yeast and make a loaf of sourdough bead. Then, we will learn to churn cream into butter! Over the first three weeks we will work hard to develop a beautiful bubbly sourdough starter culture. Each week we will discuss, by messaging in the classroom, a different topic about sourdough and butter, and finally the fourth week we will bake our bread and churn cream into butter! Lectures and quizzes will be provided, as well as discussion questions to keep everyone on topic. Discussions are monitored and I will add to them as needed. Week 1 - History of Sourdough Week 2 - History of Butter Week 3 - Science - How does it work? Week 4 - Bake bread and churn cream During the fourth week, learners will need access to the oven to bake their bread. This class also requires the use of a sharp knife or blade to score the bread before baking, and a bread knife to slice the bread after baking. We will discuss oven and knife safety in class. Adult supervision is recommended.
Learning Goals
Students will learn the history of sourdough and butter.
Students will learn how wild yeast develops and how butter forms.
Students will safely use an oven and knives.
Other Details
Parental Guidance
This class utilizes the kitchen, particularly, knives and the oven. Adult supervision is recommended.
Supply List
Various kitchen supplies, including but not limited to: Kitchen scale that accurately measures in grams Mixing bowls & a wooden spoon very sharp knife or razor blade Bread Knife (long serrated knife to slice bread without smashing) Dutch oven (cast iron pot with a lid) Parchment paper Pot holders, oven mits Large kitchen towel Large Jar Thin towel (or scrap of fabric to cover starter culture) Rubber Band or jar ring to fit large jar Mixer, beater, or jar with lid Heavy Cream (do not purchase cream until the fourth week of class, it needs to be fresh) Unbleached, chemical free, all-purpose flour (I just buy organic) Salt Water
External Resources
In addition to the Outschool classroom, this class uses:
Joined June, 2020
4.8
39reviews
Teacher expertise and credentials
Hello! My name is Kristin. I was a licensed Teacher in Oregon prior to having children (ages 8-12) and focusing on their education. I earned a Masters of Arts in Teaching degree from Western Oregon University in Middle and Secondary Education for Science and Health.
Most my classes focus in health and science, particularly the Middle School level, as I’ve found I enjoy that age group the best. I do have many interests and hobbies, so some classes venture outside the core academic realm and into hobby land. We live in southern Colorado on a small ranch where we enjoy animals, gardening, and self sufficiency in a very challenging climate.
My goal is to instill a desire to learn with lessons that are meaningful and enjoyable. I remember sitting in a desk in front of a whiteboard, bored out of my mind, thinking, “There is no way I will EVER need to know this!” Yet, when I became an adult, I quickly realized, that yes, I did need to know most of the information I was taught. I have needed to go back and relearn much of what I previously ignored as useless information. When you can apply information to your life it becomes meaningful. I like lessons to focus on application: how can I use this knowledge in MY life; why do I need to know this? I am so excited to meet your child and help them apply the knowledge they're acquiring to their life!Reviews
Live Group Class
$10
weekly or $40 for 4 weeks4 weeks
Completed by 10 learners
No live video meetings
Ages: 13-18
This class is no longer offered
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