• Are you ready to start your sourdough adventure?

Are you ready to start your sourdough adventure?

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Who are these non-professional bakers and why should you listen to them? Well, Christine has had her head and hands immersed in fermentation crocks since 2014 and through a stroke of luck, Nicolas found himself between jobs for a year in 2016. The fermentation bug is easy to catch and as a Frenchman his love of bread already ran deep in his veins. The year of the bread was declared and Nicolas dedicated himself to research and trial and error, the result being a sourdough method that suits his lifestyle and palate.
In this class they will show you how to integrate sourdough bread into the average modern lifestyle. They will tell you what you really need to know, rather than confuse you with jargon. You’ll learn how to start your own starter and keep it happy and healthy, how to combine flours to achieve the density you like best and how to mix, shape, proof, score and bake your dough, of course.
We recommend, if at all possible, to have a cast iron cocotte ready for the baking of your loaf (which you will do at home).
Please also bring a receptacle for your dough as you will be proofing it at home (try to make some space for it in your fridge in advance). A banneton is ideal, but not mandatory, even a bowl would do.
All this learning brings on hunger so we will prepare some great vehicles for bread eating: 
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- Vegetarian soup with Christine’s homemade miso
- Levain discard kimchi pancakes
- Sourdough Babka with miso ice-cream
| A welcome drink will be offered to you by Grillette, Domain de Cressier |

  

 14 participants

 All levels

 6pm - 10pm

 139 chf | including meal, recipes and apron for the class, excluding drinks |

 09.16.2021

 ISP AGENCEMENTS | Route de l’Areuse 8, CORTAILLOD | Parking places right in front of the showroom

 

Nicolas Dusautoir:

Saying Nicolas is an engineer is an oversimplification of an epic scale, however, perhaps it was in a bid to counterbalance his precision skills that he immersed himself in the less predictable world of fermentation via sourdough bread. Hailing from Lille in the North of France, bread is his staple food of choice and now his own loaves surpass the breads of his childhood. As an ultramarathon runner and all-round outdoor enthusiast, his perseverance is one of his shining qualities. Thank goodness he applied it to bread, too.

Important informations:

All subscriptions are final.

If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing | info@leslaboratoiresculinaires | no later than 6 hours before the class begins.

Please notify us of any severe food allergies by indicating it during check-out or by writing to us |info@leslaboratoiresculinaires.com | no later than 10 working days before the date of the chosen class.