BAK32 Artisan Bread Baking
What could be more perfect than a tangy sourdough loaf you make yourself? Whether you are an at-home baker or a professional, use this course to learn how to make European-inspired breads by culturing and nurturing your own mother sour and building a sponge to enhance flavor. As a class, you’ll make traditional breads using creative ingredients and practicing professional techniques for mixing, kneading, folding, and shaping.
Download a map with instructions to the O Building classrooms (PDF, 863 kb)
Hours: 12.00
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Enrollment Opens:
Jun 1, 2010
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Section A - Sept 21 to 28, 2010
Tue & Thu, 6:00 pm - 10:00 pm
Material fee of $20 plus GST due at time of registration.
Fee: $225
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Enrollment Opens:
Jun 1, 2010
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Section B - Jan 25 to Feb 1, 2011
Tue & Thu, 6:00 pm - 10:00 pm
Material fee of $20 plus GST due at time of registration.
Fee: $225
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Last Updated: 3/19/2010 1:48:47 PM