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Saturday, January 4, 2020, 11:00 AM

This is a true Sourdough Boule' or round "Country Loaf" made famous by the Tartine Bakery in San Francisco. It is dark & crusty outside yet soft and tangy inside with lots of big bubbles- true San Francisco Sourdough flavor. There is no baker's yeast used, only sourdough starter and the loaf is created by fermentation and building it up in puffy layers. It's a process that has been around for centuries. This is an advanced class and unlike any bread most people have attempted. In the class we will take a 12-hour process and cover the major steps in about 2 hours: 1- learn about the sourdough starter, how to use it and how to keep it alive 2- weighing & mixing the ingredients 3- fermenting & "turning" the dough 4- perform the folding and other steps required to form a proper loaf 5- Proofing (rising) the loaf 6- The baking process Attendees will mix their own loaf in class to take home, ferment, form & bake. They will also receive some very active sourdough starter to take home and keep baking. Attendees Need To Bring: A large clear plastic bowl with a tight-fitting lid and a 1qt snap-lock jar for those who need sourdough starter. Attendees should own: 1) A large 2-piece cast iron or enameled dutch oven with a tight-fitting lid OR a large terra cotta baking dish with tight fitting lid, can be any shape. 2) Parchment paper. 3) stainless or plastic bowl to proof the loaf in. A boule' basket is optional ( and $35)

Tickets: https://www.eventbrite.com/e/bread-making-class-sourdough-bread-tickets-70798218377?aff=aff0eventful

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5127 East 65th Street
Indianapolis, IN 46220

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