COOKING CLASS
OLD SCHOOL COOL: SOURDOUGH BREAD MAKING - SAT, FEB 8
- SKU:
- 68570
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 11 AM - 2 PM
OLD SCHOOL COOL: SOURDOUGH BREAD MAKING | 11 AM - 2 PM
You knead to take this class! This Bread Making 101 class focuses on the theory of Sourdough breads; from starters and feeding to shaping and baking, this course covers it all! Each student will be welcomed with charcuterie and an assortment of cheese and will finish the class with freshly baked sourdough pizza. Plus, each student leaves with their very own hand shaped artisan sourdough loaf to bake at home, an easy to follow chart, and a starter to continue their bread making journey!
- Every student gets to take home a loaf that they will shape and bake, PLUS their very own sourdough culture.
MENU
• Charcuteries And Snack Board With Fresh Sourdough, Pickles, Preserves, Fine Cheese (Served Upon Arrival).
• Starter Essentials.
• Fundamentals of Sourdough Baking.
• Mixing and Shaping Dough.
• Baking Dough.
• Chili Sin Carne With Mexican Chocolate; Hearty Plant-based Chili Served With Fresh Baked Sourdough,
Aged Cheddar, Mango, Sour Cream and Cilantro.
• Grilled Fresh Chorizo Or Marinaded Avocados.
(Picture shown is for illustration purpose only)
- All participants receive a storewide 10% discount on the day of the class with exceptions on already reduced prices and electrical items, in-store items only.
- Attendees must be at least 19 years of age to attend/participate in these classes.
- Allergies: we cannot guarantee that foods will be allergen-free, but you are welcome to come to class to learn, get recipes and tips. Tasting is of course your choice and is at your own risk.
- NO REFUND is given for registration cancellations or no shows.
- By purchasing a cooking class (online, in-store, or over the phone), you automatically agree to aforementioned terms & conditions.
- If you have any questions, please contact us at: service@gourmetwarehouse.ca
Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.
