Discovering the Art of Making sourdough bread (now with snacks and bread sampling and 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 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 learn all the steps including: autolyse (or 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 your very own sourdough starter (with its Birth certificate)

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

At the end of the class, you will get to sample one of the loaves we will bake during the class (Alain's) with an assortment of spreads and 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 in their own banneton to bake at home the next day.
Besides the banneton, they also get a lame (blade to score their bread) 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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