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.
Our hands on cooking classes are set in a large communal teaching kitchen, which is similar to a home kitchen, just bigger! You will learn shoulder to shoulder from the instructor along with the other guests. As this class focuses on bread-making techniques, a full meal is not served. In all of our classes, other than Knife Skills, you are welcome to bring your own beverages.


  • Dietary Flags:
  • Wheat/Gluten

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

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