Details and Dates:

• Five Day Course 
• $998 (includes breakfast pastries and lunch)

2012 Schedule

3/26-3/30
4/16-4/20
5/7-5/11
6/11-6/15
7/16-7/20
10/1-10/5
11/5-11/9

Artisan Breads II: Baking Sourdough, Levain, and Wild Yeast

Building on the the skills you gained in Artisan I, Artisan II takes you full speed ahead into the world of sourdough bread. To become a truly skilled baker, you must learn how to control sourdough and not let the sourdough control you! Unravel the complex world of wild yeast and bacteria as you learn how to start your own sourdough starter, adjust the feeding schedule to maximize the quality of the bread and take your own version of the starter home. You will experiment with different styles of starters and fermentation to achieve the flavors and characteristics you desire. 
The extensive hands-on portion of this 5-day workshop will include sourdough breads made with liquid and stiff starters, Olive Bread, Raisin Walnut Bread, Ciabatta with a poolish, Challah and many other favorites. On the last day, you will bake a batch of sourdough by hand using the starter you created on the first day of class.

If you are serious about becoming a better baker, this is a class that you do not want to miss! We encourage you to take Artisan I before enrolling in Artisan II unless you already have a thorough understanding of baking fundamentals. Artisan I and Artisan II sell out quickly, so please be sure to register early!

Please register online or download the registration form and email or fax to SFBI