Location:The Classroom by La Folie, Shakti Mills Lane, Upper Worli, Worli, Mumbai, Maharashtra, India
Cost:Rs. 4,500.00 per person
About this experience
Jan 11 | 10am- 6pm | In our 8 hour workshop, participants will learn different recipes and formulations of making slowly fermented sourdough bread with professional sourdough baker- Chef Zahabia Mukhtiar of La Folie.
Participants will learn the process of making their own sourdough starter along with theory which covers the approach towards fermentation, understanding of variabilities, importance of hydrating the dough and maintaining it's temperature and good gut microbiome. Additionally, tips will be shared with the participants on using the correct type of flour, shaping and scoring Batards.
Techniques you will learn:
-How to make a healthy starter/culture
-How to build and maintain the starter/culture
-Basic whole wheat sourdough
-Harvest cereal loaf
-Olive, rosemary and garlic loaf
-Rye and walnut sourdough
-Gluten free bread
All ingredients and equipment will be provided.
Zahabia graduated from IHM Mumbai where she obtained degrees in both Hospitality and Hotel Administration. She began her culinary career as a kitchen associate at The Oberoi, Dubai in 2013. Gaining ample experience in this stint, including a promotion to production chef, Zahabia moved to New York in 2017 to further hone her skills. Her talent and passion was recognised by the fêted Chef Dominique Ansel. He offered her the opportunity to work at Dominique Ansel Bakery specialising in sweet and savoury offerings. Zahabia returned to India in 2018 and has been working under Chef Sanjana’s guidance at La Folie ever since. She conducts full-time workshops and intermediate classes specialising in French Pastries, Travel Cakes, Breads, Plated Desserts and Petit fours.