Sourdough Workshop with Michael Kalanty
$165 per person
Instructor
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
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
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Michael Kalanty
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.