Intermediate / Advanced Level Class in English from 9am to 2pm (5 hours) 100% hands-on sourdough baking class focused on intermediate techniques Techniques for handling high hydration sourdough doughs Methods for incorporating wet inclusions into bread doughs Balancing acidity and fermentation for optimal flavor and texture Manipulating starter ratios for consistent sourdough results Controlling taste development and managing fermentation timeframes Calculations for Baker's percentage and DDT (desired dough temperature) Preparation of sourdough truffle mushroom batard Preparation of sourdough stout and rye batard Use of a sourdough starter for baking Provided materials include one sourdough starter and twospecific bread loaves Participants receive a full-color baking booklet and bonus video tutorials for further practice Allergen and dietary information: Contains gluten; vegetarian friendly; no pork, lard, alcohol, or eggs included. Class size: Suitable for 4 to 8 participants, promoting personalized instruction and peer collaboration. Prerequisite: Attendees should complete the Sourdough Fundamentals course prior to this intermediate class for optimal learning progress. The Sourdough Baking Class - Intermediate is designed for bakers seeking to deepen their expertise with high hydration doughs, advanced fermentation techniques, and starter management, making it ideal for baking enthusiasts aiming to elevate their sourdough skills through practical, hands-on experience.
