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.
Day 1: 9 AM to 2:30 PM. Day 2: 9 AM to 12 PM.
Bakalian Bakelab, Karantina, Beirut
LBP2,500,000 – LBP3,600,000
Course fees include
A croissant breakfast, open espresso, a hearty lunch, a certificate of participation, sourdough recipe sheets, a sourdough starter with a step by step guide, a bakelab tote bag with a 2.5kg bag of Farine de Tradition, and all the breads you make.