sourdough breads

Sourdough Workshop with Michael Kalanty

$165 per person

What You'll Learn

By the End of this Class, You will be able to:

•         Start & maintain your own natural yeast culture

•         Make the bread fit your schedule

•         Make your own variation by adding other ingredients

About This Class

The newest, hippest way to make your own breads at home turns out to be the oldest one known to Man–Sourdough Breads with Natural Yeast Starter!

Hands-on and hands-in dough! Build your own dough, feed the starter, learn how building your dough through a series of feedings changes the flavor of your bread.  Make Pain au Levain, the classic French sourdough bread, with special focus on bench skills and dough handling techniques. See how to make a simple variation to the formula by adding other ingredients, like golden raisins and fresh rosemary. Chef will have prepared a batch of San Francisco Sourdough so you can get more practice forming rolls.

This is an intermediate level class, but a love of bread and clean, eager hands is all you need to bring with you!

Menu

Classic Pain au Levain, Rosemary & Raisin Bread, and San Francisco Sourdough. You’ll receive a complete set of instructions for all three breads. Step-by step, you’ll make your own Pain au Levain dough that you can ferment and bake at home to practice your new skills. During class you’ll also practice shaping other doughs (made in advance by Chef), proof them, and bake them in our professional steam-injected ovens. After sampling all your work, you’ll receive some of Chef Michael’s 25-year old Organic Sour Starter (from the International Sourdough Library in Belgium).

 

 

 

 

Details

  • Wine included
  • Light meal served in class
  • Work in teams
  • Suitable for vegetarians

FAQ

What is the format of a typical cooking class?

The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.

When should I arrive for my class?

Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.

What do I need to bring with me to class?

Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.

Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.

 

Do I need to eat before class?

Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.

What should I wear to class?

Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.

More FAQ

Cancellation Policy

Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy

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