Over the past few years, many of us have tried our hand with homemade yeasted breads. Discover tricks and tips so your bread recipes bake up reliably every time. Learn the difference between active dry and instant yeast, differences in flours, when your dough has been sufficiently kneaded
DurationOver the past few years, many of us have tried our hand with homemade yeasted breads. Discover tricks and tips so your bread recipes bake up reliably every time.
Learn the difference between active dry and instant yeast, differences in flours, when your dough has been sufficiently kneaded, and when it has fully proofed. Come prepared to share your questions and challenges with wheat-based bread doughs for the instructor to troubleshoot. You will also try out some techniques for shaping dough.
The Chicago Botanic Garden opened 50 years ago as a beautiful place to visit, and it has matured into one of the world's great living museums and conservation science centers.
Every year, more than one million people visit the Garden's 28 gardens and four natural areas, uniquely situated on 385 acres on and around nine islands, with six miles of lake shoreline. The Garden also has a renowned Bonsai Collection.
The Chicago Botanic Garden has more than 50,000 members—one of the largest memberships of any U.S. botanic garden. People of all ages, interests, and abilities participate in programs, take classes, and stroll the grounds year-round.
Within the nine laboratories of the Garden's Daniel F. and Ada L. Rice Plant Conservation Science Center, scientists and graduate students conduct a wide array of plant research.
The Garden is one of only 17 public gardens accredited by the American Association of Museums. Its Lenhardt Library contains 150,000 volumes—including one of the nation's best collections of rare botanical books.
Breads of India class is offered by Ranjana's Indian Cooking Class. Ranjana's Indian vegetarian Indian coooking classes are hands-on, informative and interactive. Each three-hour class is followed by a nine-course sit down meal. All classes are in the comfort of her home.
Join Luca Ponti, chef and founder of Squirrel Meals, on a deep dive into making sourdough at home. Learn how to grow and care for your very own sourdough starter, gain tips on how to handle the dough, and the best techniques for developing a perfect crust.
You’ll prepare a variety of breads or fresh pasta and Robin’s famous cookies too . Of course, you’ll be able to keep or eat some goodies for yourself! Add wine and champagne to elevate the experience.
The foundation of all breads are created equal: flour, yeast, salt and water. But let’s be honest, the best breads are the ones you’ll be baking in this class. Learn how to make the dough and bring home the bread in all its classic French forms
In this workshop, you can look forward to a fun, hands-on session going over everything you ever wanted to know about using and maintaining a wild-yeast, naturally fermented sourdough starter.
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