Guests will start by making fresh bread paired with a cocoa nib, buckwheat and sea salt butter.
DurationDough – the base of so many delicious comfort foods and desserts! Guests will start by making fresh bread paired with a cocoa nib, buckwheat and sea salt butter. Everyone will then get their hands dirty making their own flatbread dough with assorted fresh vegetables and protein toppings of their choosing.
To finish off the evening, Chef Thomas will show everyone how to make an amazing spiced apple cake.
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Bonus…learn sourdough cracker making in minutes that will put the boxes in your pantry to shame!
Sourdough starter is strange and mysterious... until you start playing with it and learn the rhythm of baking with a living thing. This class will demystify and get you comfortable with the sight and feel of bread at every stage of development.
Yeast has certain requirements that it needs in order to help ‘rise’ your dough. This class will give you an excellent understanding of things like; Moisture, food for yeast, temperature, acidity, and time.
In this workshop, you learn how to build and maintain a sourdough starter, and the principles of baking with this culture. We demonstrate a no-knead bread recipe baked in a cast-iron pot and make a small bun together.
Over the years, Gail has developed a thick crust – actually, a variety of crusts, thick and thin. And, starting now, so will you! A small investment of time and energy will load you up with enough bread-making technique and fabulous recipes to thrill you
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