A fully hands-on experience led by the husband and wife team behind Sourdough Nashville. They will guide you through all of the bread-making stages while using a process and recipe that's built to set you up for successful sourdough baking at home.
A fully hands-on experience led by the husband and wife team behind Sourdough Nashville. They will guide you through all of the bread-making stages while using a process and recipe that's built to set you up for successful sourdough baking at home. You'll leave the class with a baked loaf, dough to bake at home, starter, a recipe, and knowledge.
Welcome to Edible Nashville, a food magazine…about people. We’re dedicated to telling the stories behind Music City’s vibrant local food movement. Food is a big part of our culture, our economy and who we are as Southerners.
Each issue will spotlight the farmers, artisans, chefs, restaurants, home cooks and gardeners that have made Nashville as hot as our chicken. Published six times a year with gorgeous photography, insightful writing, and yummy recipes, Edible Nashville is a free magazine distributed throughout the city. Of course it’s also available by subscription, and through other select venues including hotels, events, supermarkets, and farm markets.
Hi! I’m Jill Melton, editor and founder of Edible Nashville. We want our magazine to be your go-to food resource. We believe that knowing where your food comes from is just as powerful as knowing how to cook it. In Edible Nashville, you’ll learn both. I’ve called Nashville "home" for nine years, and the south for 25. I spent 15 years with Cooking Light magazine, bringing it from infancy to a household name, and most recently, Relish magazine, which I launched and grew to one of the largest food magazines in the country -- read by over 16 million folks. I love to cook and have done so professionally for 10 years. I’m also a registered dietitian.
Edible Nashville is proud to be part of Edible Communities, the James Beard award-winning company that has fostered 87 edible publications, a PBS television show (Edible Feast), and Edible Radio. Your support will help to grow and sustain Edible Nashville, creating a strong voice for entrepreneurs and businesses of every stripe that feed our diverse community.
This class is for the novice. No bread baking experience is required. In the time frame allotted we will discuss the different stages of dough fermentation, cues to look out for to gauge when your dough is ready to be worked to the next stage, shaping and baking.
Nothing tastes better than homemade bread right out of the oven, and freshly made cheese. While this may seem intimidating, our chef at hand will show you how easily these things can be prepared at home.
IT’S ALIVE!!!! Yeast has an unmistakable aroma that conjures up images of warm crusty breads and rolls. Many people are intimidated by yeast.
Start a priceless Holiday tradition with your child! If you are ready to move beyond the boxed kits, then this is the class for you!! This "hands-on" event shows you how to make the best Gingerbread and Royal Icing - all while leaving the mess to us.
 Fill your home with the scent of fresh-baked bread. In this 3-hour class, practice mixing and shaping dough for Italian focaccia and crispy breadsticks, and discover how a Dutch oven delivers perfectly crusty French loaves. What could top these rustic European breads? Homemade salted butter!
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