In this hands hand class you will learn how to make authentic sourdough bread from using a starter. Class will cover how to make, feed and successfully maintain a starter, how to best bake sourdough bread at home and the principles of bread baking.
DurationIn this hands hand class you will learn how to make authentic sourdough bread from using a starter. Class will cover how to make, feed and successfully maintain a starter, how to best bake sourdough bread at home and the principles of bread baking.
Croutons will also be made during class to demonstrate how to use leftover bread and you will have bread dough to take home and bake the next day.
Take a step back to a simpler time. A time where bread and pastries were thoughtfully made by hand. Where you could enjoy the slow rhythm of a day baking and sharing what you created with those you love.
Dogwood Cottage Baking began in a small cottage kitchen in Alexander, NC where recipes were developed, classes were taught and the honeybees were tended to with love and care. After several years of teaching, baking for local markets and operating a retail bakery, Amanda knew the time was right to open an official baking school. Dogwood Cottage is designed specifically for you, the home baker.
Dogwood Cottage teaches you professional techniques so that you may grow in your baking skills without the need for professional schooling. You will become a part of the baking community and have fun all along the way. We look forward to baking with you!
Bread Making class is offered by Kitchen Window. Designed for the home chef, Kitchen Window’s Cooking School offers a variety of cooking classes on everything from the basics to gourmet.Â
But are you bready though?! In this class, we will make fresh Italian bread, spinach artichoke dip, butternut squash bacon crostinis, and herbed olive oil dip. If you love bread and have always wanted to learn how to make it from scratch, then you should wear your stretchy pants and sign up!
Transform your kitchen into a quaint Boulangerie with the guidance of our Pastry Chefs at Cook Street. This 5-day series offers a technical approach to the fundamentals of bread baking; the roles of hydration, dough temperature, native and commercial yeast, kneading and folding, shaping and slashin...
In this baking class, Michal will walk guests through bread basics such as mixing, proofing, and shaping loaves. Michal will share how a home baker can emulate that restaurant-quality crustiness.
Culinarians will rise to the occasion as Baker Katya demonstrates how to produce Italian breads from different regions of Italy; such as Focaccia, Ciabatta, Cornetto, La Ciambella, giant pagnotta, and much more.
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