Intermediate Sourdough Baking (8 Online Classes)
Taught by Laura Scheck
Laura Scheck is the founder of Teaching Table, a culinary education platform that aims to inspire others to cook foods that are better for their bodies, their families, and their communities. Laura previously worked as a teacher and adult educator and was trained at the Natural Gourmet Institute, making her uniquely suited to share her passion for food in an educational way. Teaching Table provides public cooking demos and workshops, lessons targeted towards individual needs and special diets, private cooking classes & events for cooks of all ages and experience levels, as well as tips, techniques, and recipes via a blog and social media.
Once you have a sourdough starter or culture, the possibilities are endless! In this virtual class, learn how to use your starter to produce a wide variety of baked goods, including pizza, New York Bagels, fruit and nut loaves, focaccia, and cinnamon rolls. Practice shaping, scoring and all the folds with baguettes, batards, and artistically scored boulés. Master timing and maintaining your starter. In addition, you’ll have a forum for addressing your sourdough questions and troubleshooting bread fails, handling higher hydration, and weather changes.
Intermediate Sourdough Baking is a series of 8 live virtual classes, meeting weekly, always on Saturdays 4-6pm, Eastern Standard Time, with a couple of week off for catching up or extra practice. We recommend that you attend each class, however, all classes will be recorded for your convenience, and Chef Laura is available for ongoing personal baking coaching!
This is a VIRTUAL LIVE COOKING CLASS and meets via zoom.
Schedule: SATURDAYS 4-6pm starting JANUARY 6TH
January 6th, Session 1 - Focaccia, starter, sourdough tests
January 13th, Session 2 - Italian Style Pizzas, levains & pre-ferments
January 20th, Session 3- Ciabatta, hydration, folds and lamination
January 27th, no class, catch up on your practice
February 3rd, Session 4 - Cinnamon Rolls, enriched dough
February 10th, Session 5- Fruit, Seed or Nut studded Batards and Boulés, add-ins, shaping
February 17th, Session 6 - New York Style Bagels, proofing
February 24th, no class
March 2nd, Session 7 - English Muffins, discard
March 9th, Session 8 - Baguette and Artfully Scored Loaves, scoring
More information and registration. All bakes can be adapted to be 100% plant based.
