The key to artisan baking consists of using wholesome, clean (free of preservatives and additives) ingredients and slow fermentation. The slow rising of the dough gives enzymes enough time to break down complex carbohydrates therefore making the bread easier to digest.
DurationThe key To Artisan Baking
Our History
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.
This course is designed for amateur of good bread interested in better understanding sourdough science. Since we want to deepen our knowledge of the science behind sourdoughs, a good number of discussions will take place to better understand the why of things.
Bread and Beyond's core activity is making and delivering fresh, nutritious sandwiches to shelters that support people experiencing homelessness in Montreal.
In this hands on Class students will learn how to make a Sourdough Starter, the dough, and knead the bread. Afterwards, you will get to taste of the Chefs work and go home with the dough you just made!
Bonus…learn sourdough cracker making in minutes that will put the boxes in your pantry to shame!
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