Tips and ideas for teaching a sourdough bread baking class!
I was recently asked to teach a sourdough baking class at a community center. I bake and have been baking every weekend for two years now. I feel very confident in my skill and knowledge. I learned everything I know from watching youtubes videos, posting here and reading A LOT.
I have never actually taken a bread making course. I was wondering if any of you give me some advice or tips on teaching a sourdough class. Do I come prepared with doughs in various stages of development and do I need to have enough dough made the day before for the students to bake and take home? I would love to show the students what the dough needs to look and feel like at various stages but I am not sure how to execute this, or what the logistics of this would be.
I would of course would want to bake some loafs for the students to eat and make themselves, how would this work exactly? If they mix the dough in class and we give it a quick 20 minute autolysis then add the starter and salt the doughs would still not be ready for hours, especially if its rye bread.
Would any one be willing to give me some advice or a mini lesson plan from any bread baking courses they have taken or taught?
Thank you! Also is this the right place to post this post?