“Baking Bad” with Sourdough: A Series
Take the mystery out of producing sourdough bread at home. Yes, you can do this in your home kitchen and match the quality of most any bakery by attending just these three classes.
Session 1:
The first class will focus on the basics of sustaining a sourdough starter and baking bread using the starter. Each student will get some live starter to take home. In addition, there will be a demonstration of the production and baking of a simple focaccia with taste testing!
Session 2:
The second class will focus on making sourdough bread using classic French techniques, including using a levain starter. How to make a whole-wheat levain-style bread with taste testing will also be discussed.
Session 3:
The third class will move on to specialty sourdough baked items, from a sourdough pizza to a golden raisin fennel semolina loaf.
CU332-100124CT • $89 + $15 (exact cash) food fee due to instructor the night of class
Day: Tuesdays
Date: October 1, 8, and 15 • 5:30-8:30 PM
Location: CTC Port Ewen
*Please note there is a food/supply fee already included in the tuition for a class (unless otherwise stated). All participants are required to wear a hair covering and bring an apron. Please be advised that class start dates are based on sufficient enrollment. You will be notified in advance if we are unable to run a class. Due to food planning requirements, there will be NO REFUNDS or CREDITS within five days of a Chef Du Jour class. Must be 18 years of age or older to register for these classes, unless specifically labeled as an Adult/Child class.
