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Classic French Sourdough with Michael Kalanty

March 15 @ 12:00 pm - 4:30 pm

Sourdough–New shapes and whole grains. 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 Multi-grain Sourdough
  • Take home your dough to practice your new skills in your home kitchen the next day.

Multi-grain Sourdough: Tangy table bread with whole wheat, whole pumpernickel meal, and toasted wheat germ.

Steel-cut Oats and Raisins: Mild tang, tender chew, long shelf life. A perfect breakfast bread or toast.

Pumpernickel Sandwich Bread: Coffee and cocoa powder bring flavor depth to this tender bread.

Olive Fougasse: The regional specialty of the Provence region of France, this leaf-shaped table bread is studded with luscious Castelvetrano olives.


Plus General Principles to make all your baking better:

  • Hand-mixing techniques for tender crusts
  • Working with couches (proofing cloths)
  • 3-stage bake for dark rye breads
  • Focus on bench skills for dough handling and shaping
  • Oven techniques to get the crust you want

Health & Safety Protocol

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.

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     


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 note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.