Five-day course in Winnipeg, Canada 2017
5-day Course with Carl Shavitz
|24 – 28 April 2017||CAD $2,425||CAD $550||course full|
Creating and maintaining your own sourdough leavens
Working with sourdough leaven, fresh yeast, and an overnight sponge
Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding
Temperature & humidity control
Differences in flours
You will be making 100% sourdough loaves, breads using both sourdough leaven as well as commercial yeast, and fully yeasted breads. You will make sourdough bread, sourdough semolina bread, focaccia, ciabatta, grissini & bagel. Breads with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.
** the fee for the 5-day course in Winnipeg includes tuition, extensive course recipes & notes, all ingredients, 2 bannetons, 2 dough scrapers, a knife to slash the dough, a digital thermometer, an embroidered Artisan Bread School apron, & lunch for 5 days.
Participants will receive a certificate to confirm
that they have successfully completed the five-day course at Kitchen-Sync.
I just wanted to thank you for a really enjoyable week learning the essentials of your craft. You put an enormous amount of effort into it and went far beyond the call of duty. However, being both a natural teacher and master baker, you seem to have found your niche in life. I don’t suppose any of us will ever bake a loaf of bread again without thinking of you. And that’s as close to immortality as most people can get. Anyway, many, many thanks for being so generous.
Thank you for such a fabulous bread class.
Yours was the best culinary course I have ever attended.
I received hands-on instruction and was able to get a feel for
bread-making that I have not been able to acquire through books.
Thank you again for the amazing workshop!
New York City