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.
DurationThis 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.
Gain confidence in the kitchen by starting with the basics. Our world-class chef instructors will guide you through the fundamentals of cooking including knife skills, cooking methods, soups and sauces, dessert & more.
You will learn about the different types of flour, the types of yeast, baking, kneading, storing and growing. You will make white bread, country bread and ciabatta bread
An in-depth, multi-day, hands-on Sourdough workshop discussing and using starter and milling fresh grains to create a variety of recipes.
Bonus…learn sourdough cracker making in minutes that will put the boxes in your pantry to shame!
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.
Come spend the morning with Kristen in her bread lab learning about the sourdough baking method. Each student will mix, shape and bake a loaf of sourdough and bagels that they will take home along with some fresh culture
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