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
DurationOver 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, your family and your friends for decades to come.
This course requires two sessions, during which you’ll learn the processes of leavening, kneading and forming great crusts. Gail will advance your bread-baking skills and quash your bread-making fears.
In Part One of the workshop, which takes place Saturday, you address the fundamentals while absorbing Gail’s savvy hands-on tips. In Part Two on Sunday, Gail leads the class to work mainly with levain- and sourdough-based breads.
Work through several bread-making processes under Gail’s watchful and well-practiced eye to achieve the best possible end result.
The Cookbook Co. Cooks store and school is a culinary hub for Calgary. It all started in 1984 and has since grown to become a place for people who cook and love to eat good food.
We believe that good food doesn't have to be complicated or pretentious. We want to try to demystify gourmet food, and its preparation. Good food is about having fun in the kitchen.
Preparing good food should not be about stressing out – its about sharing and exploring and enjoying the slicing and dicing!
Our 11th Avenue location features 3,000 sq feet of delicious retail space and we have recently expanded into another 1,500 sq feet for our new cooking school space.
It will play host to over hundreds of cooking classes, wine classes, specialty dinners and workshops each year, hosted by the best chefs, food professionals, and authors in our city and guest chefs from across Canada. Our cooking classes are casual, entertaining, and informative.
The underlying belief of The Cookbook Co. Cooks is to emphasize the enjoyable part of food, cooking, and time spent together in the kitchen and at the table....
You have to eat - so it might as well be interesting!
This course will allow you to bake a nice variety of breads: multigrain bread, Viennese bread, bagel, baguette, etc.
This course provides the tools, theory and practical experience to prepare yeast and chemically leavened baked goods. Topics include ingredient function, safe handling, dough mixing and development, and production.
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