Artisan Baking II: Sourdough, Levain, and Wild Yeast Cooking Class

  • Hands-on with some demonstration

Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavour and appearance in demonstration workshop. Demonstrating: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more.

Note: Artisan Baking I is not a pre-requisite; however, we recommend you have either taken Artisan I or have a basic knowledge of bread-making before taking this class.

 

  • Dietary Flags:
  • Wheat/Gluten

At Our Howe Cooking School

Menu

Class Instructor Capacity Space available Cost per person Book Now!

Artisan Baking II: Sourdough, Levain, and Wild Yeast at Howe

©2018 Cook Culture Ltd. all rights reserved.