3-Week SOURDOUGH BREAD MAKING SERIES, starts Tuesday, September 17, 6:00-9:00
There is nothing like the aroma and taste of fresh from the oven sourdough bread! Are you interested in learning how to make sourdough bread or currently bake sourdough and wish to improve your results? If so, join Chef Joan Kirschner in the Bread Studio for a three-part, hands-on Sourdough Bread Making series. All aspects of the sourdough process will be explored, such as how to make and maintain a starter, autolysing, bulk fermentation, dough handling, final proof, and how to bake in your home oven.
In CLASS ONE you will learn:bread making terminology, what equipment is needed for successful breadmaking, necessary ingredients, how to make a starter in class and maintain it at home, how to mix and fold dough, how to shape, score, and bake dough.Breads will be sampled at the end of class.You will go home with a starter, fresh baked bread, and dough you made during class to bake at home along with recipes and handouts.
In CLASS TWO you will learn:how to work with other types of dough and other shaping techniques; further practice with mixing, folding, shaping, scoring, and baking the dough.Breads will be enjoyed at the end of class. You will go home with recipes and bread made during class.
In CLASS THREE you will learn:that your sourdough starter has many uses!It is not just for making bread!Both sweet and savory recipes will be made, such as fennel, orange, and almond biscotti, tomato and basil mini muffins, or savory kale scones.The sourdough treats will be enjoyed at the end of class.You will go home with the recipes and any leftover treats!
Don’t forget to bring a notebook and your favorite apron with you to class.Class begins promptly at 6:00 so please arrive on time.
Instructor:Chef Joan Kirschner
Class 1:Tuesday, September 17, 6:00-9:00
Class 2:Tuesday, September 24, 6:00-9:00
Class 3:Tuesday, October 1, 6:00-9:00
12 students maximum (Minimum of 6 students for class series to be held.)
$315,includes 3 classes, all instruction, handouts and recipes,one round banneton (bread proofing basket), cloth basket liner,bread lame (knife for scoring bread), package of razor blades, dough scraper, breads and snacks at the end of class,take home starter made in class,bread dough and baked breads to take home, new found passion for bread making!