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Artisan II: Baking Sourdough, Levain and Wild Yeast

October 25 @ 7:30 am - October 29 @ 4:30 pm

$1198

Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules, 1 a day feeding, 2 a day feedings, 3 a day feedings. See how using liquid levain versus stiff levain as well as the quantity of levain in the final dough affects the working properties and flavor of the bread. This course focuses on shaping boules and batards, primarily using white flour so that you can really see, feel and taste the differences between the types of levains used. You will also produce sourdough rye, multigrain, whole wheat bread and challah (using commercial yeast). And to make sure you haven’t forgotten the baguette, you will make a baguette using both levain and commercial yeast. Retarding techniques are also explored. Upon completion of this course, you will have a deep understanding of how to produce, maintain starters, and create naturally leavened breads.

In this workshop you will learn how to bake several different Sourdough breads with liquid and stiff starters, San Francisco Sourdough, Sourdough Whole Wheat Bread, Sourdough Rye, Sourdough Multigrain, Sesame Semolina, Ciabatta, Sourdough with Walnuts and Raisins, Olive Bread, Challah, Baguettes.

Due to the new policy by the health department, please wear a face mask, and keep 6 feet apart from other people. We will check the temperature every morning when you come into the building.

The class will begin at 7:30 AM on Monday morning and at 7:00 AM after Monday. We will have breakfast pastries and Lunch box ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Let us know if you have any questions feel free to contact: CustomerService@sfbi.com

Please note our cancellation policy.
Any notice of cancellation or transfers must be made in writing.
• More than 6 weeks prior to the course start date, Deposits will be reimbursed in full, minus a $45 cancellation fee o Transfers will be made at no charge; transferred deposits are non-refundable.
• Less than 6-3 weeks prior to the course start date: If canceling, the original deposit is non-refundable. If transferring classes, a $100 penalty fee will be subtracted from the deposit and the remaining deposit will be applied to the transferred class to reserve a spot. Transferred deposits are non-refundable.
• 2 weeks or less before the course start date Deposits are non-refundable No transfer will be granted.
• In the unlikely event of instructor illness or insufficient enrollment, SFBI will notify students by phone or email at least 10 business days before the scheduled start of a canceled class. In this case, students will receive a full refund of their tuition payment or may apply unused funds toward an alternate class. SFBI is not responsible for any hotel or airline fees that may incur in case of a canceled class. We recommend contacting SFBI to confirm enrollment before booking a trip to San Francisco.

Course Materials
Listed below are the items you must bring to class.
•Pens or pencils. You will use these to take notes in the classroom and the lab.
•Permanent marker. This piece of “equipment” is invaluable in the labs.
•Hair restraint. For safety and sanitation, you must restrain your hair if it’s long.

Attire
•Closed-toe, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.
•For safety, your pants must cover your entire legs. For your comfort, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.
•White chef’s coat. This is optional item. We strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly, they keep you warm when it’s cold and cool when it’s hot.
We suggest that you dress in layers. Your chef’s coat (optional), with a t-shirt for your base layer and a long-sleeved shirt for warmth, should keep you warm when it’s cold and cool when it’s hot. You may want to bring a sweatshirt or fleece for the mornings.

Transportation:
There is parking at our location.
The address of SFBI is:
525 DNA Way
South San Francisco, CA 94080

Tickets

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Artisan II: Baking Sourdough, Levain and Wild Yeast
$ 1,198.00
9 available

Details

Start:
October 25 @ 7:30 am
End:
October 29 @ 4:30 pm
Cost:
$1198
Event Category:

Organizer

San Francisco Baking Institute
Phone:
650-589-5784
Email:
contact@sfbi.com
Website:
sfbi.com

Venue

San Francisco Baking Institute
525 DNA Way
San Francisco, CA 94080 United States
+ Google Map
Phone:
650.589.5784