Rs. 3,000.00 per person



About this experience

June 27 & 28 | 3pm to 6pm | In our interactive-demo style online class, you will learn recipes and formulations of how to make slow fermented sourdough bread and understanding bakers math. Participants will be taught how to make a sourdough starter from scratch along with theory of the approach towards fermentation cycle, understanding variabilities and importance of hydrating the dough will also be covered. Additionally, tips will be shared of using the leftover starter to make simple sourdough snacks like crackers, pizza, pancakes.

Techniques you will learn:
-How to make a healthy starter/culture
-How to build and maintain the starter/culture
-Bakers math

What you will learn:
-Country loaf
-Harvest cereal multigrain loaf
-Olive, rosemary and garlic loaf
-Sourdough snacks (sourdough lavash, sourdough pancakes and sourdough pizza/ focaccia)

This class will be conducted on Zoom. Participants will receive all necessary information on their registered email address once they sign up for a class. A recipe pdf will be provided to all participants before the class. In case of any queries, reach out to us on

Your Host

Host image

As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.

At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.