Sourdough at Home 2: Understand Your Levain
March 4, 2021 @ 7:30 am - March 5, 2021 @ 3:00 pm$398
Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing, fermentation, retarding and autolyze. Students will produce San Francisco-style sourdough with high acidity, sourdough baguettes and a highly popular naturally leavened country bread with high hydration.
Day 1: 7:30am-3pm
Day 2: 7:00am-11am
Breakfast and Lunch are included.