This is a true Sourdough Boule’ or round “Country Loaf” made famous by the Tartine Bakery in San Francisco. It is dark & crusty outside yet soft and tangy inside with lots of big bubbles- true San Francisco Sourdough flavor. There is no baker’s yeast used, only sourdough starter and the loaf is created by fermentation and building it up in puffy layers. It’s a process that has been around for centuries. This is an advanced class and unlike any bread most people have attempted.

In the class we will take a 10-hour process and cover the major steps in about 2 hours:

1. Learn about the sourdough starter, how to use it and how to keep it alive
2. Weighing & mixing the ingredients
3. Fermenting & “turning” the dough
4. Perform the folding and other steps required to form a proper loaf
5. Proofing (rising) the loaf
6. The baking process

What’s Included

• Recipe sheets and Pro-Tips
• Ingredients you can mix in class or take home to make at your convenience
• Expert Instruction from Frank “The Bread Guy” Petrarca
• Live, active sourdough starter to take home
• PLENTY of bread samples to try out

Attendees can mix their own loaf in class to take home, ferment, form & bake. (Mixing space is limited) They will also receive some very active sourdough starter to take home and keep baking forever. If mixing in class attendees should note the things you’ll need to own first.

Attendees Should Own:

• A medium plastic bowl with a tight-fitting lid.
• Parchment paper
• A plastic pastry bowl scraper (approx. 4×6) and also a stainless dough cutter/scraper.
• A 1qt clean snap lock-type jar to keep their starter in. (World Market – $4.99)
• A 5 quart Dutch oven with a lid or a 5 quart Tera Cotta baker with a lid