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Artisan Bread School- March 19-23, 2018

We’re happy to welcome back Carl Shavitz and Artisan Bread School for another 5-day course at Kitchen-Sync 19 – 23 March 2018. Read what Gordon Sinclair wrote earlier this year in the Winnipeg Free Press about Carl, the course and participants. The course will include: Creating and maintaining your own sourdough leavens
https://www.winnipegfreepress.com/local/raising-a-love-of-bread-420999943.html

Working with sourdough leaven, fresh yeast, and an overnight sponge
Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding
Temperature & humidity control
Differences in flours

You will be making 100% sourdough loaves, breads using both sourdough leaven as well as commercial yeast, and fully yeasted breads. You will make sourdough bread, sourdough semolina bread, focaccia, ciabatta, grissini & bagel. Breads with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.

** the fee for the 5-day course in Winnipeg includes tuition, extensive course recipes & notes, all ingredients, 2 bannetons, 2 dough scrapers, a knife to slash the dough, a digital thermometer, an embroidered Artisan Bread School apron & lunch for 5 days. CAD$2475