Bakalian Mills
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SOURDOUGH SCIENCE

SOURDOUGH SCIENCE

Description

Flour, water, and time is all you need to make your own sourdough starter.

This in-depth course will give you insights into the science of long fermentation as you go through the entire process from making and maintaining your starter to kneading, shaping, proofing, and baking your sourdough bread. During this 2 day course, you will learn how to read and manage a well-balanced starter and understand the different types of fermentation in sourdough. You will make a selection of breads including sourdough loaves and baguettes, burger buns, and pain de mie and learn how to adapt these professional methods to your home oven.

We highly recommend taking Bread Science 101  before booking this course, as some theoretical notions are essential to grasp before entering the intricate world of sourdough.

Time

Day 1: 8:30 AM to 2:30 PM.
Day 2: 8:30 AM to 12:00 PM.

Location

Bakalian Bakelab, Karantina, Beirut

Registration fees

$140

Course fees include

A croissant breakfast, a hearty lunch, a certificate of participation, a 2.5 Kg bag of Farine de Tradition,  a bakelab tote bag,  sourdough recipe sheets, a sourdough starter with a step by step guide, and all the breads you make.

For more information, contact us on +961 3 114 380 between 8:00 AM to 4:00 PM or email us at hello@bakalianbakelab.com.

Clear
“Everything was great! The instructor, the group, ambiance and course content. As usual!”
“Such an informative course and the instructor is very cooperative. Lunch was amazing! I would definitely recommend this course.”
“The ambiance was so pleasant! The attention and patience of Chef Bachir are fascinating. I greatly enjoyed this two day course.”
“The staff is very professional, welcoming, and kind and Bachir is incredibly patient.”
“I loved every single detail of the course, topping it with the very professional teaching of the Chef. Thank you so much for teaching us the very complex science of sourdough.”
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