*It is recommended that you take the Sourdough Starter class before registering for this class if you do not have knowledge regarding sourdough starter.
This is a two day workshop! You are booking for two days of back-to-back classes!
Classes take place on Sunday, January 4th @ 4:00pm, and Monday, January 5th @ 5:45pm!
Please note that the first day runs approximately 1.5hrs and the second day will run closer to 2.5 hrs.
Join us for Sourdough Day One and Two!
Creating great sourdough is a long process and impossible to fit entirely into a single class. In our Sourdough Starter Class, you learned how to keep and feed the "mother." Now, Jeff will continue the teaching process with this two day workshop on baking sourdough.
On Day 1: You will be making the dough, folding & resting the dough, and in between folds and rests you will learn how to use discard to make sourdough crackers! We will leave our bread dough to rise overnight in the culinary classroom.
On Day 2: You will portion the bread dough, shape it into a baguette, proof it, use the lame to score, bake your bread to take home, and while the bread is baking, you will make a personal pan of Sourdough Brownie batter that you will go home and bake!
Join us as we walk through the whole process of Sourdough Baking!
On the menu: Sourdough Crackers, Sourdough Brownies, and samples of Sourdough Baguette!
Class Style: Partial Hands-On. This class is approximately 75% Hands-On
**PLEASE NOTE:
Due to the nature of live events and incurred costs, we are not able to issue refunds or credits for cancellations within 7 days of a class date, including illnesses or otherwise. However, if you have someone who would like to come in your place, we are happy to accommodate them. Our full refund policy is included in the email you will receive prior to class.
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