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, 7 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.
|Dates for the Class||Price||Class Status||Register|
Saturday, January 12, 2019 - 8:00am - 5:00pm
||$250.00||Sold out||Add me to the waitlist|