Naturally Leavened Breads 2.0

Date October 13, 2018, Saturday
Time 8:00 am - 5:00 pm
Price: $250

A new class with new techniques! Get ready for a full day of the magic of naturally leavened breads. You'll learn to create and maintain a sourdough starter, plus make and use a liquid leaven. You’ll bake four different breads to practice your skills: a country bread, roasted garlic and herb fougasse, a multi-grain sourdough and Lake Shore levain, a bread with local flavors of cherry, beer, and Michigan whole wheat. We’ll also demonstrate recipes that use leftover starter such as crackers, cornbread and waffles. Your class includes a great Zingerman's Bakehouse lunch too! This is an advanced class for the dedicated baker.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 7loaves of bread, sourdough starter to make more bread at home, and great coupons. Not to mention a full tummy from lunch and bread snacking in class.