Sourdough Baking - Level 1
*Class Cancellation Policy applies, please refer to the bottom of page
WHAT IS SOURDOUGH BREAD?
Sourdough bread making traces back to the ancient art of artisan bread making that uses 3 basic ingredients, ie flour + water + salt and time for fermentation. All other additive/unnatural ingredients that commercially produced bread include are eliminated.
Sourdough bread is healthy, gentle to the digestive system, and delicious; and the crumb texture gives a satisfying mouth feeling. In this hands-on class, we will show you how to make sourdough bread step by step and the techniques required. You will take home a recipe, your first hand crafted sourdough bread and an extra dough to practise your bake at home too.
*This will be a hands-on class. You will be kneading, rounding, shaping and proofing the sourdough and bake - Please bring your apron!
WHAT WILL YOU LEARN?
- How to make a traditional sourdough bread – hands on
- How to refresh and feed your sourdough starter
- Understands how sourdough behaves at each stage of bread making
WHAT WILL YOU TAKE HOME?
- Your first sourdough bread
- A jar of sourdough mother starter
- The essential knowledge you need to bake your own homemade artisan sourdough bread.
- A dough to practice to bake at home
WHAT TO BRING?
- 1x apron
- 1x pen
Length of Class: 3 Hours
Venue: Room A, 16F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town
CLASS CANCELLATION POLICY
We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
*The policy applies to sign-ups within the 7-day period before the scheduled event
Inspired chef who loves working with alternative ingredients and fermentation.
Shima has been on a food and health journey since a child. Her inspiration was her parents who worked in hospitals. She has a strong desire to take charge of her own health.
When it comes to food, her motto is to be mostly plant based but to be flexible and enjoy the food and company first.