San Francisco Cooking School, SF, CA

The newest, hippest way to make your own breads at home turns out to be the oldest ways we know –Sourdough Breads with Natural Yeast Starter.

Hands-on and hands-in dough! Build your own dough, feed the starter, learn how building your dough through a series of feedings changes the flavor of your bread.  Make Pain au Levain, the classic French sourdough bread, with special focus on bench skills and dough handling techniques.  Using a   prepared a batch of San Francisco Sourdough, you will practice forming rolls. Develop your bread palate during a taste & texture comparison between the French and American sourdoughs.

This is an intermediate level class, but a love of bread and clean, eager hands is all you need to bring with you!

Menu

Classic French Pain au Levain
and
San Francisco Sourdough

You’ll receive a complete set of instructions for both breads. Step-by step, you’ll make your own Pain au Levain dough that you can take with you to practice your new skills at home. You’ll practice shaping with a dough made in advance, and you’ll also bake sourdough breads in our professional steam-injected ovens. At the end of class, you’ll receive some of Chef Michael’s 25-year old Organic Sour Starter (from the International Sourdough Library in Belgium).