Trade Secrets | Sourdough Bread
Do you have the need to knead? In this class the science of bread making is examined, including how to make a good sourdough starter and keep it alive. Learn techniques that will enable the home baker to achieve a superb restaurant quality loaf each time. Perfect for the beginner to intermediate home baker.
- Creating a starter (take home)
- Traditional Sourdough
- Walnut Currant
- Caraway Rye (deli bread)
- Normandy Apple Bread
- Roasted Garlic Levian
Instructor: Eli Silverthorne
Saturday, July 13 | 10:00am – 1:00pm
$65 per person (+ service fee*)
Safety regulations require students wear closed toe shoes when participating in any cooking class.
This class has a maximum capacity of 16 students.
Classes are for students 16 years and older.
Participants will be provided with an apron and all necessary tools and equipment.
Menus, recipes and instructors are subject to change as required.
If you need to cancel a class, it is possible to get a refund (less the service fee) up to 7 days before the date of the event via your universe.com account. A credit note may be issued for cancellations received by email (firstname.lastname@example.org) a minimum of 48 hours before the event.
Please note that there are no credit notes or refunds for missed classes or classes cancelled less than 48 hours before the event.
* All Open Kitchen classes purchased online or by credit card are subject to a 5% service fee. Our ticketing service hosted by universe.com includes this fee in the total listed price.