Class on Sunday, April 7th from 11am till 5pm

We will be making a variety of loaves in both whole grain and lighter styles, using  natural sourdough starters as well as commercial yeast. We’ll learn and practice techniques for fermenting, shaping and baking that will produce artisan quality breads. This is mostly a hands-on workshop, but while our breads are rising we’ll also have a chance to talk about the properties of basic bread ingredients—flour, water, salt and yeast—and how the baker makes them work together to produce a desired result.  You can bring a 500g. yogurt-type container to take home some starter.

Cost of the course is $50 – $70 sliding scale. Please bring bread-friendly snacks.

You must RSVP to Alison if you want to attend. Email: galianofoodprograms@gmail.com