The Side Yard Farm is hosting our annual bread workshop with one of our favorite local bakers! We will be firing up the cob oven and teaching the class outside in our new outdoor teaching kitchen. Bread, like any craft, is a mix of techniques and materials. Dillon Debauche of Little T American Baker would like to help you understand these parts better by showing you four different doughs that involve local flours and ways of fermenting them. You will work hands on with a range of breads from soft and rich to lean and naturally fermented. From straight doughs to poolishes, to overnight doughs and levains and pan loaves to hearth loaves. Plus, several different styles of shaping and finishing. We look forward to hopefully demystifying some of this craft and having some fun with it too! We will have 'happy hour' on the farm after the workshop.
Dillon DeBauche was born and raised in Wisconsin. He started working full time in kitchens at 15 and making bread at 18. He has baked bread in Austin, Sydney, Paris, and Portland. He is the head baker at Little t American Baker, where he spends as much time as possible trying things just to see what happens.