Discover the Art of Making sourdough bread (with bread sampling).

Please join us for a three and a half hour class to learn how to make sourdough bread from scratch and sample freshly made bread. Students are also invited to bring in their favorite adult beverage (our classes are BYOB).

Alain Marec, your instructor, is a French born food scientist and founder of Triskell Bakery.

During the class, you will create your own loaf of bread to bake at home, learn and practice all the steps including: autolyse, mixing, gauging the gluten development (window pane method), stretch and fold methods, fermentation, divide and shape, scoring and baking your own loaf.

You will also get a sample of your very own Triskell sourdough starter (with its Birth certificate)

As the process is three days long, Alain will start the class preparation ahead of time so that you will be able to explore and practice every step in our 3 ½ hours hands-on class.

Halfway through the class, we will take a break to sample the bread with dipping oils.

Students will go home with:

A loaf of bread they will have personally decorated, scored and baked during the class.
A proofing loaf of dough in their own banneton to bake at home the next day.
Besides the banneton, they also get a lame (blade to score their bread) a bench knile and a small jar of Alain's starter to initiate their own sourdough journey,
A hand out of the presentation given in class and your instructor contact information for troubleshooting.

Cancellation policy: You can get a refund (minus the Humanitix ticketing fees) up to 14 days before the event. Cancellations with less than two weeks from the date of the class will only be rescheduled /refunded for a later date if we can reschedule the class. If you wish to cancel the class, please contact us as soon as possible. Ticket holders are welcome to transfer their class to another guest ( in that case, please provide Triskell with the name and contact information of new ticket holder so we can reach out to them).

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