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Naturally Leavened Breads 2.0

Zingerman's Bread Making Class
A new class with new techniques! Get ready for a full day of the magic of naturally leavened breads. You'll learn to create and maintain a sourdough starter, plus make and use a liquid leaven. You’ll bake four different breads to practice your skills: a country bread, roasted garlic and herb fougasse, a multi-grain sourdough and Lake Shore levain, a bread with local flavors of cherry, beer, and Michigan whole wheat. We’ll also demonstrate recipes that use leftover starter such as crackers, cornbread and waffles. Your class includes a great Zingerman's Bakehouse lunch too! This is an advanced class for the dedicated baker.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 8 loaves of bread, sourdough starter to make more bread at home, and great coupons. Not to mention a full tummy from lunch and bread snacking in class.


Saturday, January 20, 2018 8:00am-5:00pm
$250.00
Saturday, February 10, 2018 8:00am-5:00pm
$250.00 8 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
Saturday, March 10, 2018 8:00am-5:00pm
$250.00 9 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
Saturday, May 12, 2018 8:00am-5:00pm
$250.00 11 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders
Saturday, June 23, 2018 8:00am-5:00pm
$250.00 12 spots left
Name of the student who will be attending this class
(optional) Email address for class reminders

I could never have learned this from a book. - Betsy S.