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Sourdough II with Michael Kalanty
October 12, 2019 @ 10:00 am - 5:00 pm
Whether you’re new to the sourdough process or you’ve baked with Michael before, this course covers each phase of the process from maintaining your own starter to professional bench and baking techniques. With this new collection of formulas for your repertoire, you’ll learn to build breads from a mixture of flours and learn how to incorporate more nutrition by using sprouted grains and fermented porridges.
You’ll learn how to get the fullest flavor in your sourdough breads through a series of builds, or intermediate doughs. Learn how time and temperature change the flavor profile of your sourdoughs so you can make any bread fit your personal taste preference.
Honey Rye (Light & Dark Rye)
Sprouted Spelt (Wheat & Spelt flours, whole Spelt berries)
Country Bread (White, Whole Wheat & Rye)
Oatmeal Porridge w/ Raisins
What You’ll Learn To Do in This Class
Start & Maintain your own wild yeast culture
Develop (“knead”) sourdough breads for best texture
Adjust the bread’s schedule to fit your schedule and to create the flavor and texture you want
Fully proof and properly bake sourdough breads to have open, airy texture with the type of crust you want–thin & crispy or thick & chewy
“Every class I teach must give students the confidence and the techniques to make these breads at home, successfully!” With that mantra, MICHAEL KALANTY served as Dean of Education at the California Culinary Academy in San Francisco and was twice named Instructor of the Year by Le Cordon Bleu. The author of several professional baking programs in the U.S. and internationally, his focus is taking professional techniques and making them accessible to aspiring bakers. His first book, How To Bake Bread: The Five Families of Bread®, won the Gourmand International award for Best Bread Book in the World in 2011. At bluprint.com, his video courses cover baking science, techniques, and whole grain breads. A leader in the sensory world for baked goods, he holds the copyright for the Aroma and Flavor Wheel for Bread©. Every Spring and Fall, he leads bread, pastry & chocolate tours through Paris.