In-Person Class
Class Description
Building on the class Sourdough Baking Basics, spend three days on an in-depth exploration of this challenging topic. You'll use different starters and learn good maintenance practices, then use them to their best advantage in a variety of artisan breads, including pain au levain, whole grain loaves and traditional rye breads.
Class Details
- Day 1 & 2, 9am to 4 pm. Day 3, 9 am to 3 pm.
- Instructor led class in our state-of-the-art classrooms
- Class size limited to 14 participants.
- Lunch Included
