Pain au Levain and Sourdough Secrets - Hands-on Workshop with a Master: Sun, July 2; 11am-2:30pm; Chef Michael Kalanty (Shattuck Ave)
- Duration : 3 Hours (approx.)
- Product code : PQTDLM
Menu: This is an intensive class on making the classic French sourdough, Pain au Levain. All steps and techniques will be shown and practiced in detail.Kitchen on Fire hosts art historian-turned bread baker and award-winning author Michael Kalanty for a hands-on workshop. Follow Chef step-by-step while making your own Pain Au Levain dough, the classic French sourdough bread. Chef will demonstrate how easy it is to convert his Master Formula into great-tasting variations like Apple Walnut or Golden
Learn the simple steps to keeping your natural yeast starter happy and thriving. See how easy it is to bake sourdough at home according to YOUR schedule, not the bread’s. Students can also purchase signed copies of Michael Kalanty's latest book, How to Bake MORE Bread: Modern Breads/Wild Yeast, which has been short-listed in the Bread category for Best Cookbooks of 2016. Purchases can be made through the "Book Now" menu, or during class. Limited spaces available.
Join us for this exciting experience, learn real skills for making fantastic artisan bread at home, and take home some of Chef’s 24-year old starter, too.
Class running time: between 3 and 3-1/2 hours.
With more than 20 years of baking and cooking experience, Michael Kalanty is a master in all things bread and has won several awards for his writing and teaching.
His certifications include Executive Pastry Chef, Culinary Educator and Master Taster. Kalanty was also named Chef Instructor of the Year by Le Cordon Bleu and has several full-length baking courses online, produced in partnership with Craftsy.com. His first book, How to Bake Bread, won "Best Bread Book in the World" at the Paris Cookbook Fair in 2011.
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (firstname.lastname@example.org).
Kitchen on Fire