{"product_id":"9-19-26-sourdough-class","title":"9\/19\/26 - Sourdough Class Maya Moon Collective","description":"\u003cp\u003eAbsolutely. I’d add it near the end so the class description stays focused, then the flour\/starter\/Cambro becomes an extra benefit rather than cluttering the main pitch. Also, I corrected \u003cstrong\u003e12am → 12pm\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSEPTEMBER 19TH · 10AM–12PM · MAYA MOON COLLECTIVE\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eThis is a hands-on sourdough class designed to take the mystery out of making really good bread at home.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaya Moon Collective\u003c\/strong\u003e is located at \u003cstrong\u003e3349 Adams Ave in Normal Heights, San Diego\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt’s an intimate neighborhood venue that brings people together around good food, thoughtful experiences, and learning—which makes it a perfect home for one of our hands-on sourdough classes.\u003c\/p\u003e\n\u003cp\u003eWe’ll spend two hours working through the entire sourdough process—from maintaining a starter and choosing flour to fermentation, shaping, cold proofing, and baking.\u003c\/p\u003e\n\u003cp\u003eEach person will start with their own Cambro containing enough dough for \u003cstrong\u003etwo full loaves\u003c\/strong\u003e, mixed fresh that morning. Throughout the class, we’ll stretch and fold the dough together, divide it, pre-shape and final-shape both loaves, then place them into proofing baskets to take home.\u003c\/p\u003e\n\u003cp\u003eYou’ll refrigerate your loaves overnight and bake them the following day—or the day after.\u003c\/p\u003e\n\u003ch3\u003eWe’ll cover:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStarter:\u003c\/strong\u003e Feeding, maintenance, storage, timing, and understanding when it's ready to use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMixing \u0026amp; fermentation:\u003c\/strong\u003e Hydration, temperature, timing, stretch-and-folds, and learning to read your dough instead of just watching a clock.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFlour:\u003c\/strong\u003e What different flours actually do to your bread, including organic Central Milling flour and freshly milled local flour from \u003cstrong\u003eStaff of Life\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eShaping:\u003c\/strong\u003e Dividing, pre-shaping, final shaping, and getting your loaves ready for the refrigerator.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBaking:\u003c\/strong\u003e Scoring, temperature, steam, Dutch ovens vs. other methods, and getting the crust and crumb you're looking for.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eInclusions:\u003c\/strong\u003e How and when to add cheese, herbs, seeds, fruit, nuts, olives, and other ingredients.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eWhole \u0026amp; sprouted grains:\u003c\/strong\u003e How to use wheat berries, einkorn, buckwheat groats and other grains—and how sprouting can completely change what you can put into a loaf.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eEveryone leaves with:\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTwo shaped sourdough loaves ready to cold-proof and bake at home, plus two proofing baskets.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe’ll also have \u003cstrong\u003eFREE sourdough starter for everyone who wants it\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd because we want you to actually go home and keep making bread, we’ll have \u003cstrong\u003epre-measured organic Central Milling flour\u003c\/strong\u003e, \u003cstrong\u003efreshly milled Staff of Life flour\u003c\/strong\u003e, and \u003cstrong\u003eCambro mixing tubs\u003c\/strong\u003e available for purchase after the class.\u003c\/p\u003e\n\u003cp\u003eYou can leave with your two loaves—and, if you want, everything you need to start your next batch at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e$60 per person · Limited to just 20 seats.\u003c\/strong\u003e\u003c\/p\u003e","brand":"The Bread Underground","offers":[{"title":"Default Title","offer_id":48278050046178,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0416\/8512\/3225\/files\/IMG_2592.jpg?v=1776914255","url":"https:\/\/thebreadunderground.com\/products\/9-19-26-sourdough-class","provider":"The Bread Underground LLC","version":"1.0","type":"link"}