Artisan Sourdough Class

Classic crusty loaves in bannetons and soft loaves using Japanese water roux techniques

Introducing Khorasan (ancient durum wheat) as an alternative to wheat and spelt

Options for dairy/wheat free – all vegetarian

New techniques, high hydration or wet dough, hand shaping, bannetons… and lots of fun, good looks accompanied by deliciousness…think pain au levain, miche, fougasse, and…soft brioche, cinnamon scrolls…

This class is a step up in the right direction to make sourdough loaves that taste better than bought ones but look as good as the ones sold at Artisan bakeries anywhere…

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