Sourdough Bread Baking - Intermediate Level

29 February, Saturday (1pm to 4pm)

The Archery - 498 Alabama Street (at Mariposa St), San Francisco

$150 / pp

Email to reserve your spot! kathryn.phelan@gmail.com

payment via PayPal https://www.paypal.me/kathrynphelan

This class is an intermediate level for bakers familiar with the basic techniques behind baking naturally fermented sourdough bread.  If you have never baked sourdough before, I invite you to join my beginner class (coming soon), or be prepared to take many notes :)  Enthusiasm is appreciated!

My goal is to aid your overall understanding of time, temperature, technique, ingredients and tools required for a seamless integration of sourdough into your schedule.  We'll be diving into details on each step in order to focus on specific areas of interest and/or challenges as they pertain to your practice.

Our sourdough discussion will range from start(er) to finish(ed loaf) covering all steps listed below:

- Starter: Keeping your family of bacteria and yeasts happy and healthy

- Levain: How to build up a healthy culture for ultimate leavening power

- Dough: Selecting flour, Mixing  & hydration levels, Development, Fermentation, Shaping, Proofing, Baking, Resting, Storing, Leftovers.

You will mix one dough in class and begin its' development, while also practicing shaping skills on doughs that will be prepared prior to class.

At the end of class, you will leave with a booklet detailing intermediate baking, a loaf of dough to bake at home and a jar of sourdough starter along with a mix of flour for its’ feeding.

Happy Baking!

Kathryn Phelan