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Bake MORE Bread:
Modern Breads/Wild Yeast

Demo and Tasting
with author, instructor, and artisan baker Chef Michael Kalanty

Learn the formulas and techniques for making your own fantastic artisan bread at home, with highlights from Chef Michael’s latest book, How to Bake More Bread: Modern Breads/Wild Yeast. Chef demonstrates Pain au Levain, the classic French sourdough bread. You’ll see how easy the steps are to making this flavorful, long-lasting bread in your own home.

Using these basics, learn to make aromatic variations by selecting different grains or folding flavorful additions into the dough. Menu includes:

    • Pain au Levain
    • Apple Farmhouse Bread
    • Grits & Goat Cheese Porridge Bread

Special attention is given to building your own starter and the simple steps to keeping it alive. Included in the price of the class is Chef Michael's book How to Bake More Bread: Modern Breads/Wild Yeast.

Join us!
Bake MORE Bread: Modern Breads/Wild Yeast Demo and Tasting
Saturday, April 1, 2017 | 10:00am - 2:00pm
Tuition: $39.00* Member Cost: $35.00*
Materials Cost: $15.00

*price includes a copy of Chef Michael's book How to Bake More Bread: Modern Breads/Wild Yeast.