Discovering the Art of Making sourdough bread (with NEW snacks and bread sampling - 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 with an assortment of spreads and dipping oils. Students are also invited to bring in their favorite adult beverage.

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

During the class, you will create your own bread and go through all the steps including: autolyse, mixing, window pane method to gauge gluten development, stretch and fold methods, divide and shape, scoring and baking your own loaf.

You will also feed your very own sourdough starter (with its Birth certificate)

While the process is three days long, through “TV magic”, we will be able to explore and practice every step of the process in 3 ½ hours.

At the end of the class, for the last 30 min, you will get to sample one of the loaves baked during the class (Alain's) with an assortment of spreads and dipping oils from "The Olive Tap".

Students will go home with:

A 1 lb. loaf of bread they will have personally decorated, scored and baked during the class.
A sourdough loaf proofing in their own banneton to bake at home the next day.
Besides the banneton, they also get a dough scraper or bench knife, a plastic cover, a bread lame (to score their bread) and a fresh starter to initiate their own sourdough journey,
A hand out of the presentation given in class and your instructor contact information for troubleshooting.

Cost $109/student.