After a year of sourdough in the headlines, Martin Philip, baking ambassador at the renowned King Arthur Baking Company and award-winning cookbook author, joins us to share a pro’s secrets for baking the perfect sourdough bread. Martin demonstrates the entire process involved in the classic French loaf known as Pain au Levain, explaining what’s involved in making the starter — the natural leavening agent that precludes the need for yeast — mixing and folding the dough, and shaping, scoring and baking the loaf. Martin slices through the finished bread’s gorgeous crust to reveal the wonderfully open crumb that results from the demonstrated method and recipe — a favorite from the award-winning King Arthur baking book. Each element is at its “ready” stage so you can gain knowledge of the full bread baking experience in a single 90-minute class, which also includes plenty of time for questions. Join us and learn how to create the ultimate sourdough boule (or bâtard), straight from a master bread baker. This program will be recorded and available for later viewing by those who register.
