This is a great class for a beginning baker never having worked with yeast or the experienced baker wanting to know why pretzels and bagels are cooked in a water bath. For a perfect pretzel crust you can count on chemistry. A brown chewy outside with a soft fluffy interior. We will discuss how to make an alkaline water bath with baking soda vs lye. You will learn how to increase alkali of baking soda and why no lye is needed. We will also be making stone ground mustard. Bring your aprons this is a hands on course. Location Quail Hollow Kitchens, Ben Lomond Ca.
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Earlier Event: October 13Artisanal Sourdough Bread-Making Intermediate $85.00