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Regular Sourdough In-Person course

Module 1 Bake artisan bread & Focaccia, All about Sourdough Starter

260 Singapore dollars
Simei Street 3

Service Description

Highlights: • Suitable for beginners & also for those who have some basic sourdough knowledge. • Take back a mature and vigorous sourdough starter to kick start your baking journey. • Learn everything about Sourdough Starter – creation, maintenance, preservation. • Techniques and methods that will help you create beautiful breads even as a beginner. Work with dough for your artisan loaf "End to End" independently. • Different set-ups of baking Sourdough, understand what to expect when you bake at home. • Enjoy freshly baked long fermented Sourdough during snack/tea break. (Dough prepared by Chef one day ahead) • Carry your shaped dough back home & bake it next day in your home oven. • Learn to judge fermentation progress by look & feel of dough, understand when it is ready for the next step in the process. • Detailed course material. Recipes for Sourdough Artisan Loaf, Sandwich loaf and our most popular Focaccia. • 1 hour live online session “How to create Sourdough Starter” comes free with your booking. Our chef conducts one weekday and one weekend session (3pm to 4pm) every month on the topic. You can choose a date after the in-person workshop. • 4 weeks of post workshop support on Telegram Messenger group chat with opportunity to practice & improve your skills. Important points to note: • Course Fee is non-refundable. Under unavoidable circumstances, we will allow you to join on another date. • You agree to keep all course related content confidential and strictly for personal use. You will not share it on any social media platform or forward to others. We are happy if you share your bake pictures to motivate others and even sell your bakes as a home baker. • My Organic Spoon can use any pictures/Clips from the workshop for promotional purposes. • My Organic spoon reserves the right to cancel a workshop if it is due to an unavoidable circumstance. An alternate date offered or Fee refunded in that case. • Please bring your own Bowl/Banneton (18cm top diameter) or sandwich loaf tin (medium) to carry the shaped dough along. You will be baking this at home the next day as per guidance from the Chef. • Please reach 10 minutes ahead of workshop. • Photography and videography is not allowed. It distracts everyone from actual learning. • Venue may be changed to Simei if participation is low.