Dive deep into the world of sourdough! Our Pastry Chefs will lead you through a two day series detailing starting and maintaining native yeast starters, baking pain au levain, semolina sourdough, trail bread, and how to turn spent sourdough starter into pancakes, crackers and pizza. A pre-requisite for this class is required: either Everyday Breads, Artisan Bread or Braided Bread. Plenty of hands on as participants work in pairs, each making full size loaves of breads to take home. Each participant will also take home sourdough starter. Chef prepared lunch provided.
This is a two-day course. If the first day on the calendar shows Sold Out that does mean the whole class is sold out. Pre-requisite class required.