Discovering the Art of Making sourdough bread (with 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 with dipping oils. Students are also invited to bring in their favorite adult beverage (BYOB)

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: fermentolyse, mixing, window pane method to gauge gluten development, stretch and fold methods, bulk fermentation, shaping, scoring and baking your own loaf.

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

While the process is three days long, Alain will prepare ingredients and materials ahead of time to make sure you explore every step during the 3 ½ hour class.

At the end of the class, you will get to sample one of the loaves we will bake during the class (Alain's demo loaf) 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 in their own banneton to bake at home the next day.
Besides the banneton, they will also receive a disposable plastic cover (for the banneton), a 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 Alain's contact information for troubleshooting.

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