Choose a different location or date to find an available class.
0 seats left
Preferments-Building a Starter Lecture and Demo
Shaved Garlic and Herb Foccacia
Sourdough English Muffins
Sweet and Savory Sourdough Scones
What you will learn
Menu: Part 1: Preferments-Building a Starter Lecture and Demo - Classic Baguette – Shaved Garlic and Herb Focaccia Part 2: Sourdough Baguette - Sourdough English Muffins - Sweet and Savory Sourdough Scones
Class Description: If you love the amazing flavor of sourdough bread but think you could never make it at home, this two-part workshop will change your mind. We’ll introduce you to baking terminology and walk you through the process of creating your own bakery-style sourdough breads.
Part 1: Our instructor will begin with a short lecture on building a starter and show you the surprisingly simple steps for creating and maintaining your own. Then you’ll work alongside classmates as you practice making two classic yeasted breads.
Part 2: In our second session, our instructor will show you how to incorporate your starter into a variety of breads, from a classic baguette to some of the best scones you’ve ever tasted. Once you master a few essentials, you’ll look forward to impressing family and friends with your own artisan sourdough creations.
*Please Note:Class only available as a two-part series. No single day enrollments. Class will run about 3 hours each session.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.