Discovering the Art of Making sourdough bread (with snacks and bread sampling. Our events are also BYOB).

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 their favorite adult beverage.

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

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

You will also get a sample of your very own Triskell sourdough starter (with its own Birth certificate), you will need to name your starter!

As the process is three days long, Alain will start the process a couple of days ahead so that we 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 dough scraper and their fresh starter to initiate their own sourdough journey,
A hand out of the presentation given in class and your instructor contact information for troubleshooting.

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