In our beginning courses you will become a better baker - more confident, more knowledgeable and more consistent in your baking. In our advanced sourdough class, you will explore the French autolyse method of bread making.
Some bread-making experience suggested. Seats are filling up, next class 2020! Class size 10 people.
Some bread-making experience suggested. Two seats left. Class size 10 people.
Advanced Sourdough! Class almost full. Next class April 6th.
Sourdough bread is made by fermenting dough using naturally occurring Lactobacillus sanfranciscensis and wild yeast. In this class you’ll learn about the vital stages of the bread making process.This is a three hour class in which you will experiences all stages of dough development, use bakers percentages, and control proofing temperatures. We will focuses on high-hydration (80%) dough and demonstrate the autolyse method of bread making. This method is known to produce a bread with great texture and complex flavor. We will demonstrate how to stretch and fold dough (a different method then kneading) and the chemistry behind these processes.
In this course we will also provide demonstrations of the milling of various flours we use. You will leave this course with recipes, a sourdough starter specific for high-hydration dough, and a better understanding of the science of bread making. Location Quail Hollow Kitchens, Ben Lomond Ca.
How to slash Sourdough bread in our Artisanal Sourdough Bread-Making Advanced. Use a sharp razor blade coated in flour. Quail Hollow Kitchens.
Sourdough bread is made by fermenting dough using naturally occurring Lactobacillus sanfranciscensis and wild yeast. In this class you’ll learn about the vital stages of the bread making process.This is a three hour class in which you will experiences all stages of dough development, use bakers percentages, and control proofing temperatures. We will focuses on high-hydration (80%) dough and demonstrate the autolyse method of bread making. This method is known to produce a bread with great texture and complex flavor. We will demonstrate how to stretch and fold dough (a different method then kneading) and the chemistry behind these processes.
In this course we will also provide demonstrations of the milling of various flours we use. You will leave this course with recipes, a sourdough starter specific for high-hydration dough, and a better understanding of the science of bread making. Location Quail Hollow Kitchens, Ben Lomond Ca.
How to slash Sourdough bread in our Artisanal Sourdough Bread-Making Advanced. Use a sharp razor blade coated in flour. Quail Hollow Kitchens.
Sourdough bread is made by fermenting dough using naturally occurring Lactobacillus sanfranciscensis and wild yeast. In this class you’ll learn about the vital stages of the bread making process.This is a three hour class in which you will experiences all stages of dough development, use bakers percentages, and control proofing temperatures. We will focuses on high-hydration (80%) dough and demonstrate the autolyse method of bread making. This method is known to produce a bread with great texture and complex flavor. We will demonstrate how to stretch and fold dough (a different method then kneading) and the chemistry behind these processes.
In this course we will also provide demonstrations of the milling of various flours we use. You will leave this course with recipes, a sourdough starter specific for high-hydration dough, and a better understanding of the science of bread making. Location Quail Hollow Kitchens, Ben Lomond Ca.
How to slash Sourdough bread in our Artisanal Sourdough Bread-Making Advanced. Use a sharp razor blade coated in flour. Quail Hollow Kitchens.
Sourdough bread is made by fermenting dough using naturally occurring Lactobacillus sanfranciscensis and wild yeast. In this class you’ll learn about the vital stages of the bread making process. This is a three hour class in which you will experiences all stages of dough development, use bakers percentages, and control proofing temperatures. We will focuses on high-hydration (80%) dough and demonstrate the autolyse method of bread making. This method is known to produce a bread with great texture and complex flavor. We will demonstrate how to stretch and fold dough (a different method then kneading) and the chemistry behind these processes.
In this course we will also provide demonstrations of the milling of various flours we use. You will leave this course with recipes, a sourdough starter specific for high-hydration dough, and a better understanding of the science of bread making. Location Quail Hollow Kitchens, Ben Lomond Ca.
How to slash Sourdough bread in our Artisanal Sourdough Bread-Making Advanced. Use a sharp razor blade coated in flour. Quail Hollow Kitchens.
Sourdough bread is made by fermenting dough using naturally occurring Lactobacillus sanfranciscensis and wild yeast. In this class you’ll learn about the vital stages of the bread making process. This is a three hour class in which you will experiences all stages of dough development, use bakers percentages, and control proofing temperatures. We will focuses on high-hydration (80%) dough and demonstrate the autolyse method of bread making. This method is known to produce a bread with great texture and complex flavor. We will demonstrate how to stretch and fold dough (a different method then kneading) and the chemistry behind these processes.
In this course we will also provide demonstrations of the milling of various flours we use. You will leave this course with recipes, a sourdough starter specific for high-hydration dough, and a better understanding of the science of bread making. Location Quail Hollow Kitchens, Ben Lomond Ca.
