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:
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.