Fun With Wood Fired Baking

Focus  On Natural Leavening

With Paula Marcoux

6-8pm

Toss out the notion that sourdough is for the "advanced" baker with exacting habits, a white toque, and a degree in microbiology. On the contrary, anyone who enjoys baking may find that stepping into the world of natural leavening improves the flavor and texture of the bread, opens up a range of international specialties, and best of all makes baking so much more fun. Participants will learn the basics of starting and maintaining a culture, and will take home a piece of vibrant natural leavening to get them going. Using the wood-fired oven, we'll bake wheat and rye loaves we've made employing natural leavenings in different ways.

Paula Marcoux is a food historian who lives in Plymouth, Massachusetts. With a background in cooking and archaeology, she has a particular interest in experimenting with bygone techniques, especially those hovering at the intersection of masonry and cookery. She is the food and recipe editor of edible South Shore and South Coast magazine, and the author of Cooking with Fire, from Storey Publishing, a book featuring many photographs of Castle Hill's oven under construction in 2013.