Learn to Make Bread

Sea Wolf partners with Seattleā€™s food writing hub, the Book Larder, to offer a number of baking classes each month. Classes are an important way in which we connect with our community and share the pleasure and challenges of our industry.

_87A1860.jpg

Sourdough 101

This hands-on class teaches the key points of bread baking: hand mixing and folding, shaping, proofing and baking. Using the cast iron method, you'll bake bread in the Sea Wolf ovens, observing what a fully proofed loaf looks like before it goes into the oven. You'll also cover the basics of a liquid sourdough starter, including an appropriate feeding schedule. Everyone will leave the class with their own sample of sourdough starter, a recipe for Sea Wolf's white sourdough bread, a wicker proofing basket, and a Sea Wolf tea towel.

EditedPretzScoring.jpg

Pretzel ROLLS

This hands-on class teaches the key points of pretzel-making, including tips for making a lye solution at home, various shapes, and toppings.  Students will participate in the entire process, from mixing to shaping to dipping, topping, and, finally, baking their own pretzels. Each participant will take home pretzels they have shaped and baked in-class as well as dough they have mixed and pretzel salt for topping.

_87A1959.jpg

RYE SOURDOUGH

This hands-on class teaches the key points of rye breads: hand mixing, proofing, and baking. Using pullman pans, you'll bake a hearty loaf of rye sourdough bread in the Sea Wolf ovens. You'll also cover the basics of managing a rye sourdough culture, including an appropriate feeding schedule. Everyone will leave the class with their own sample of sourdough starter, a recipe for Sea Wolf's rye sourdough bread, and a Sea Wolf tea towel.

VerticalPeel.jpg

NOTE

Each class is limited to ten participants. The class dates and times are posted on the Book Larder website about one month in advance.

Spots fill up early, so check back often!