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.

Program

How to make your Sour Dough

Cold Fermentation

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.

  • Dates

    February there are no more quotas

    Saturday, February 15 from 18.00 to 21.00 hours.

    March

    Saturday, March 21 from 15.30 to 18.30 hours.

     

  • Value 

    $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 will be able to consult questions about this process, but it will not be the focus of the class.   We accompany our tasting with a vermouth from La Fuerza, a non-alcoholic cocktail option.

  •  PAYMENT METHODS

    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

     

Book your spot online

or find out more!

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How do I reserve my place in the Class?

Writing to [email protected]

paying the booking from this page via market payment

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.

 CANCELLATION POLICY

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.