art-II

Details and Dates:

• Five Day Course 
• $998 (includes breakfast pastries and lunch)

 


2015 Schedule

01/19-01/23
02/23-02/27

 

Artisan Breads: Baking Sourdough, Levain, and Wild Yeast

Building on the the skills you gained in "Systematic Approach to Bread", "Baking Sourdough, Levain, and Wild Yeast" takes you full speed ahead into the world of sourdough bread. To become a truly skilled baker, you must learn how to control sourdough and not let the sourdough control you! Unravel the complex world of wild yeast and bacteria as you learn how to start your own sourdough starter, adjust the feeding schedule to maximize the quality of the bread and take your own version of the starter home. You will experiment with different styles of starters and fermentation to achieve the flavors and characteristics you desire. 
The extensive hands-on portion of this 5-day workshop will include sourdough breads made with liquid and stiff starters, Olive Bread, Raisin Walnut Bread, Ciabatta with a poolish, Challah and many other favorites. On the last day, you will bake a batch of sourdough by hand using the starter you created on the first day of class.

If you are serious about becoming a better baker, this is a class that you do not want to miss! We encourage you to take "Systematic Approach to Bread" before enrolling in this class unless you already have a thorough understanding of baking fundamentals.

 

Please register online or download the registration form and email or fax to SFBI.   If the class is full please email This email address is being protected from spambots. You need JavaScript enabled to view it. to add your name to the waitiling list or select "Register Now" on the class you wish to enroll and it will redirect you to the waiting list page.

 




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