FEB 23rd - Sourdough Bread Baking with Chef Adam Lockhart
This class is from 11am - 2pm on Sunday February 23rd at Rotisserie Kitchen in Tilbury.
Do you love sourdough bread? Did you get to taste Chef Adam’s sourdough bread when he was baking at a small bakery in the Ladner Village? That was a couple of years ago, he has since taken on the new venture of opening and operating Rotisserie Kitchen commissary in Tilbury. Now that the commissary operations have become a bit more steady and slightly less time consuming - he is finally ready to start baking again and teach!
In this class Adam will be going over the basics of creating and feeding a sourdough starter, mixing a levain, mixing and folding your dough, proofing your dough, and finally your baking practices.
Adam’s sourdough is a naturally leavened bread with only three ingredients, flour, water and salt. Natural sourdough is much more easily digested due to the long fermentation time and minimal ingredients.
This class will incorporate a lot of “tv magic”. Because this bread is typically a three day process and we only have you for 3 hours; he will go over the steps on each day and have different stages of dough already ready for everyone to work on.
You will physically take home from this class:
1 Fresh baked loaf
1 Banaton Basket
1 Bowl Scraper
900g’s of ready to bake dough - to be baked on Monday Feb 24th
1 Levain - to make dough the following day (Monday) and bake on the Tuesday Feb 25th
2 five year old sourdough starters, 1 “white” starter and 1 rye starter.
1 sheet with all recipes and baking instructions to best replicate Adam’s sourdough on your own at home
Because this class is during brunch time, we will be providing a brunch themed charcuterie and other sourdough themed provisions. These tasty treats to snack on while you’re learning will make sure you leave with a full belly and serve as excellent inspiration for things to make at home once you’ve perfected your basic loaf skills.
This class is from 11am - 2pm on Sunday February 23rd at Rotisserie Kitchen in Tilbury.
Do you love sourdough bread? Did you get to taste Chef Adam’s sourdough bread when he was baking at a small bakery in the Ladner Village? That was a couple of years ago, he has since taken on the new venture of opening and operating Rotisserie Kitchen commissary in Tilbury. Now that the commissary operations have become a bit more steady and slightly less time consuming - he is finally ready to start baking again and teach!
In this class Adam will be going over the basics of creating and feeding a sourdough starter, mixing a levain, mixing and folding your dough, proofing your dough, and finally your baking practices.
Adam’s sourdough is a naturally leavened bread with only three ingredients, flour, water and salt. Natural sourdough is much more easily digested due to the long fermentation time and minimal ingredients.
This class will incorporate a lot of “tv magic”. Because this bread is typically a three day process and we only have you for 3 hours; he will go over the steps on each day and have different stages of dough already ready for everyone to work on.
You will physically take home from this class:
1 Fresh baked loaf
1 Banaton Basket
1 Bowl Scraper
900g’s of ready to bake dough - to be baked on Monday Feb 24th
1 Levain - to make dough the following day (Monday) and bake on the Tuesday Feb 25th
2 five year old sourdough starters, 1 “white” starter and 1 rye starter.
1 sheet with all recipes and baking instructions to best replicate Adam’s sourdough on your own at home
Because this class is during brunch time, we will be providing a brunch themed charcuterie and other sourdough themed provisions. These tasty treats to snack on while you’re learning will make sure you leave with a full belly and serve as excellent inspiration for things to make at home once you’ve perfected your basic loaf skills.
This class is from 11am - 2pm on Sunday February 23rd at Rotisserie Kitchen in Tilbury.
Do you love sourdough bread? Did you get to taste Chef Adam’s sourdough bread when he was baking at a small bakery in the Ladner Village? That was a couple of years ago, he has since taken on the new venture of opening and operating Rotisserie Kitchen commissary in Tilbury. Now that the commissary operations have become a bit more steady and slightly less time consuming - he is finally ready to start baking again and teach!
In this class Adam will be going over the basics of creating and feeding a sourdough starter, mixing a levain, mixing and folding your dough, proofing your dough, and finally your baking practices.
Adam’s sourdough is a naturally leavened bread with only three ingredients, flour, water and salt. Natural sourdough is much more easily digested due to the long fermentation time and minimal ingredients.
This class will incorporate a lot of “tv magic”. Because this bread is typically a three day process and we only have you for 3 hours; he will go over the steps on each day and have different stages of dough already ready for everyone to work on.
You will physically take home from this class:
1 Fresh baked loaf
1 Banaton Basket
1 Bowl Scraper
900g’s of ready to bake dough - to be baked on Monday Feb 24th
1 Levain - to make dough the following day (Monday) and bake on the Tuesday Feb 25th
2 five year old sourdough starters, 1 “white” starter and 1 rye starter.
1 sheet with all recipes and baking instructions to best replicate Adam’s sourdough on your own at home
Because this class is during brunch time, we will be providing a brunch themed charcuterie and other sourdough themed provisions. These tasty treats to snack on while you’re learning will make sure you leave with a full belly and serve as excellent inspiration for things to make at home once you’ve perfected your basic loaf skills.