Home bakers and bread lovers, we have designed this class especially for you! For one day, immerse yourself in a detailed class of starters, flour introduction, and step-by-step sourdough fermentation. Try your hand at decorative scoring and shaping artisanal breads. Come curious, come hungry, and come excited; sourdough has never been this easy! No prior experience is required, all skill levels are warmly welcomed.
About the Class
In this class, you will learn:
- How to bake Sourdough from scratch
- How to bake traditional Baguette and Ciabatta from scratch
- Shaping and folding techniques
- Scoring and Sourdough decorative scoring
- How to grow and maintain your own starter from scratch
- Different types of flour and their uses
Students get to bring home:
- 1 Sourdough (500g)
- 3 Baguettes (25-30cm long)
- 12 Rosemary Ciabatta (6x6cm)
- Rye starter in an air-tight glass jar
- FAQ booklet on Sourdough, Starters, and Flour
Course Details:
- Time: 9.30am – 6.30pm. (2-hour lunch break included)
- Duration: 9 hours
- Type: Full Hands-on
- Recommended age: 21 Years Old and above
- Equipment, ingredients, and packaging will all be provided.
*Students will be working INDIVIDUALLY for Sourdough, and in PAIRS for Baguette and Ciabatta
