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Sourdough at Home 2: Understand Your Levain

September 5 @ 8:00 am - September 6 @ 3:00 pm

$398.00

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 autolyse. 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: 8am-3pm

Day 2: 8am-11am

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Details

Start:
September 5 @ 8:00 am
End:
September 6 @ 3:00 pm
Cost:
$398.00
Event Categories:
,

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