We are excited to expand our offerings of the introductory class:
In addition, you will learn about bread proofing baskets, bread cooking cloches and hand shaping techniques. In this class you’ll learn about the vital stages of the bread making process. We will discuss the types of flour and the chemistry of wheat, water and salt in dough formation.
The bread made in this course will be easy to recreate. We will demonstrate a no-knead sourdough bread and discuss the science behind successful bread-making. You will taste a variety of breads and leave this course with all recipes and a sourdough starter.