DEEP-DIVE FOUR HOUR SEMINAR: Our Advanced classes bring people from all over the world, from chefs and aspiring restaurateurs to seasoned home bakers. We’ll dive deep into lots of compelling topics including pre-ferments like levain, poolish, biga and pate fermente.
We’ll prepare you to make high hydration doughs and teach you the same strategies we teach professional chefs including hyper-mixing and extreme temperature control. And if you’ve dreamed of going long on fermentation but don’t know how to maintain control after a few days, this is definitely the class for you.
For this class, we highly suggest an electric mixer with multiple speeds: fork, spiral, diving arm, double diving arm, planetary or home stand mixer.
The price for membership is $200.00 now.
Membership expires after Seven Days.
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