Learn how to build your own sourdough cultures from scratch, maintain them with regular feeding cycles, and utilize them in different breads to control flavor and fermentation. The benefits of different types of starters will be discussed, as well as different grains and their effect on breads will be covered and utilized in this workshop. In addition, there will be a focus on proper mixing techniques. Products covered include Multigrain Sourdough, Walnut Raisin Sourdough, Sourdough, Miche and Sprouted Grain Bread.

Chef Ciril Hitz, author of "Baking Artisan Bread" and the DVD series "Bread Art" and "Better Bread," is highly recognized internationally. He was selected as a Top Ten Pastry Chef in America in 2007 and 2008 by Pastry Art & Design and has represented the USA as a member of the Bread Bakers Guild Team at the Coupe du Monde de la Boulangerie, Paris, France.

Ciril's class is taught in his kitchen in the Helms District.

This one day class will be held on August 16, 2013 from 8am - 4pm. Seating is limited.