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!
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
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.
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.
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.
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.
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.
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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.