October 17-23 2016 Instructor Carl Shavitz
The course will include:
Creating and maintaining your own sourdough leavens
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.CA$2225
No refunds can be made after payment of the deposit. However, the registrant may designate another person to use the reserved space on the course and/or we will advertise the vacancy on this website. The balance will be due 8 weeks prior to the start of the course.
To apply for the course go to application