In this workshop, you learn how to build and maintain a sourdough starter, and the principles of baking with this culture. We demonstrate a no-knead bread recipe baked in a cast-iron pot and make a small bun together.
DurationIn This Workshop,
About
Learn to master the techniques behind making bread at home
Take the first step toward a B.C. trade certificate and professional cooking career by learning soups and stocks, meat, seafood, poultry, breakfasts, cold kitchen, and desserts.
Come spend the morning with Kristen in her bread lab learning about the sourdough baking method. Each student will mix, shape and bake a loaf of sourdough and bagels that they will take home along with some fresh culture
Classes will be limited to 6 people for mixed classes. Once you have made the food if you want to pack up your food you can do so with the containers provided and take home.
Over the years, Gail has developed a thick crust – actually, a variety of crusts, thick and thin. And, starting now, so will you! A small investment of time and energy will load you up with enough bread-making technique and fabulous recipes to thrill you
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