PIZZAS WITH Mother Mass
A TOTALLY PRACTICE class by Diego Veras,to know and deepen the use of sourdough in classic salt preparations, controlling fermentation and thus obtain different results.
How to make your Sour Dough
Formed of pieces and stretched
Using the Mother Mass in Pizzas and Salty Cokes
Process for Masses of 24, 48 and 72 hours of fermentation
knead, stretch, bake and taste.
Tastings will be made with almond cheese and preparations without animal products.
If you want to bring a baking dough in your house, please bring an airtight container.
February there are no more quotas
Saturday, February 15 from 18.00 to 21.00 hours.
Saturday, March 21 from 15.30 to 18.30 hours.
$2500– Class lasts 2. 30 hours or so. You don't need to have experience or bring anything. Includes materials, recipes and tasting. You take mass to continue practicing at home. Practical class. It is necessary to have ever made Mass Mother or have notions of how to initiate it. You
To reserve your place it is necessary to make the payment of 50 ( $1250) of the value as a sign, this payment can be made from this page with Credit Card, Debit, Easy Payment or Rapipago through the collection platform Mercado Pago
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Who is it addressed to?
Cooking is a fundamental and inescapable act like eating. If you don't do it, someone does it for you, and this can be dangerous in times of hyper-industrialization, where food is taken as a commodity. Learning to eat and cook should be everyone's responsibility. In short, EVERYONE can learn in CRUDO. Amateurs, Amateurs.Professionals of the GASTRONOMY who want to include sustainable techniques in their kitchens.
The amount that has been deposited, transferred or paid by any means will not be refunded in any case. Cancelling up to 5 days before the date of the course, the balance remains in favor for upcoming courses, seminars, workshops or classes, for the next 30 days.