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Join head chef instructor Kristin “Baker Bettie” Hoffman for this 2-day sourdough intensive!2-Day Class: 10:30 AM – 2:30 PM
Saturday, June 21st
Sunday, June 22nd
ABOUT:
This intensive will dive deep into classic sourdough baking techniques while making various sourdough baked goods using both active starter and discard.
This intensive will be capped at 12 students. We emphasize individual hands-on time and each student will leave this workshop with a good understanding of a wide variety of sourdough baking techniques.
Refreshments and snacks will be served each day and all students will leave with the baked goods they prepared in class. Each student will also receive an in-depth recipe workbook of everything covered in this intensive.
Techniques Covered:
- How to store, maintain, feed, and use your sourdough starter
- How to make an artisan sourdough boule from start to finish including mixing, building gluten, shaping, scoring, and baking
- Sourdough cinnamon rolls
- Sourdough pizza
- How to keep starter small to reduce/eliminate discard
- Scaling starter up and down based on needs
More Info:
This class is for ages 18+.
All tickets are priced per person as we keep our classes small.
All tickets are final sale and non-refundable or transferable to another date. If you are unable to attend after purchase, you may gift your ticket to a friend.
Allergens & dietary restrictions: This class includes wheat, dairy, tree nuts, and eggs. We are unable to accommodate vegan, dairy free, nut free, or gluten free requests. Please note that our kitchen regularly uses most major allergens
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Event Venue & Nearby Stays
853 N Larrabee St., Chicago, IL, United States, Illinois 60610
Tickets
USD 423.34
