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 simple variations to the formula or to add other ingredients, like golden raisins and fresh rosemary. Chef will have prepared an additional dough so you can get practice forming sourdough rolls.
This is an intermediate level class, but a love of bread and clean, eager hands is all you need to bring with you!
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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Michael Kalanty is an author and artisan baker. He speaks on craft bread baking at industry conferences and teaches professional classes in the San Francisco Bay Area. His professional artisan baking course is offered through the Pastry and Baking Program at the Art Institute in San Francisco.