Discovering the Art of Making Sourdough Bread

Please join us for a three and a half hour class to learn how to make sourdough bread from scratch and sample freshly made bread with an assortment of spreads and dipping oils.

Alain Marec, your instructor, is a French born food scientist and founder of Triskell Bakery. During the class, you will create your own bread and go through all the steps including: autolyse, mixing, window pane method to gauge gluten development, stretch and fold methods, divide and shape, finally scoring and baking your loaf.  You will also learn to feed and care for your very own sourdough starter (with its Birth certificate) 

While the process is three days long, through  “TV magic”, we will be able to explore and practice every step of the process. 

You will go home with:

• A loaf of bread they will have personally decorated, scored and baked during the class.
• A sourdough loaf proofing in their own banneton to bake at home the next day.
• A kit to start their Sourdough baking journey (banneton, dough scraper, lame and a small jar of Triskell sourdough starter),
• A hand out of the presentation given in class and your instructor contact information for troubleshooting. 

Registration is required with only 6 spots available.