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Discovering the Art of Making sourdough bread (with snacks and bread sampling and BYOB). Please join us for a three and a half hour class to learn how to make sourdough bread from scratch and sample freshly made bread. Students are also invited to bring in their favorite adult beverage. Alain Marec, your instructor, is a French born food scientist and founder of Triskell Bakery. During the class, you will create your own bread and learn all the steps including: autolyse (or fermentolyse), mixing, gauging gluten development (window pane method), bulk fermentation, stretch and fold methods, divide and shape, scoring and baking your own loaf. You will also get a sample of your very own Triskell sourdough starter (with its Birth certificate) As the process is three days long, Alain will start ahead of time so that we will be able to explore and practice every step in a 3 ½ hours hands on class. Halfway through the class, we will take a break to sample the bread with dipping oils. Students will go home with: A loaf of bread they will have personally decorated, scored and baked during the class. A proofing loaf of dough in their own banneton to bake at home the next day. Besides the banneton, they also get a lame (blade to score their bread) and a small jar of Alain's starter to initiate their own sourdough journey, Cancellation policy: Cancellations with less than two weeks from the date of a class will only be rescheduled or refunded if we can reschedule the class. If you wish to cancel the class, please contact Triskell Bakery as soon as possible. Ticket holders are welcome to transfer their class to another person ( in that case, please provide Triskell with the name and contact information of new ticket holder).