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Classic French Sourdough with Michael Kalanty

October 13, 2023 @ 12:00 pm - 4:30 pm

Sourdough–No two bakers approach sourdough breads the same way. Nor should you! Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center.

In your ongoing quest to bake your perfect sourdough, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern Breads/Wild Yeast, you’ll practice techniques from the age-old French Levain tradition while baking delicious sourdoughs with modern flavor profiles.


What You’ll Practice

• Everyone will make Pain au Levain, the classic French sourdough bread.
• Take home your dough to practice your new skills in your home kitchen the next day.

Pain au Levain: The French classic. Moderately sour, al dente chew, crackling crust.

Apple Walnut Farmhouse Bread: Mild tang with tender dried apples. Perfect with soft cheeses.

Seedy Bâtards: Packed with Seeds and plenty of flavor. Makes outstanding sandwich rolls.

Grits & Goat Cheese: Savory Anson Mills Yellow Grits and tangy Sonoma Goat Cheese.

Plus General Principles to make all your baking better:
• Hand-mixing techniques for tender crusts
• Focus on bench skills for dough handling and shaping
• Oven techniques to get the crust you want


Health & Safety Protocol

Incidents of Covid-19 are currently on the rise, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness.

Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.

The Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy, all students will be notified immediately.


Instructor Bio

Michael Kalanty is a professional bread baking instructor. He’s written baking curriculums for culinary schools across the country, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America, he was awarded “Best Instructor of the Year”.

His breads won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas recently.  You can find him teaching online at The Great Courses.com and Craftsy.com.

Categories: Baking Class, Beginner, Bread, Cooking Class, Demonstration, No Experience Necessary     

Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.

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