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Sourdough II with Michael Kalanty

October 12 @ 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.

Breads

  • Olive Fougasse

  • 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

Instructor Bio

“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.

Categories: Baking Class, Intermediate     

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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 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.

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