Five-Day Course in Winnipeg, Canada, April 2019

1st April 2019 - 5th April 2019
CA$2490 (CA$600 Deposit)
Places Available
Register Now

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 course will include:

  • 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

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.

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