Know anyone who’s ever asked “Have I killed my Sourdough Starter?”
First, tell them “No, you haven’t—iIt’s very hard to kill a sourdough starter.”
Next, tell them to come to Epicurean Exchange to have all their questions answered by Master Bread Baker Michael Kalanty. The chef who’s own starter in the Sourdough Hall of Fame in Belgium!!
Following a light supper, you’ll follow Chef step-by-step while making your own Pain Au Levain dough, the classic French sourdough bread.
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.
Join us for this in-depth journey and learn real skills for making fantastic artisan bread at home. and take home some of Chef’s 25-year old starter, too.
You’ll take home your own dough to refrigerate for a day or two and then shape and bake at home. That’s the very best way to keep your skills fresh in your mind and in your hands!
See you there!--Chef Michael