Keen to learn a little more about the science of bread baking? This full day course will cover both the practical and theoretical elements of bread baking. Learn about different types of flour; fermentation; baker’s percentage; hydration percentage; artisan baking techniques, etc.
Bring an apron and a bread bag/container to take home your rustic artisan loaf.
Offering 1F22: Saturday, Oct 22 2022, 10:00am to 3:00pm, Credo Christian High School 21846 52 Ave Langley
Babette Kourelos lives in beautiful British Columbia with her husband, Vasili, and their two Fox Terriers, Tango and Cash. She was born in South Africa and is of Afrikaans, Greek, and Italian descent. She holds a BA and LLB degree from the University of the Witwatersrand in Johannesburg, South Africa. After graduating, Babette traveled to Vermont (USA), to apprentice under the late French Master Baker Gerard Rubaud. Babette ran her own artisan bread bakery and baking studio in Johannesburg (South Africa) for several years before relocating to Canada in 2020. She has introduced hundreds of beginner bakers to the art of bread baking and has been featured in numerous media publications. She has been a guest speaker at several Women in Business events and will be a judge at the World Bread Awards USA in Las Vegas in September 2022. Images of her breads and sample recipes can be viewed on her various social media platforms. Babette is also currently working on her first cookbook – stay tuned!
|Classroom:||Credo Christian High School 21846 52 Ave Langley|
|Start Date:||Oct 22|
|End Date:||Oct 22|
|Number of Sessions:||1|