BREAD CLASSES
"I am going to learn to make bread tomorrow. So you may imagine me with my sleeves rolled up, mixing flour, milk, saleratus, etc., with a deal of grace. I advise you if you don't know how to make the staff of life to learn with dispatch."
- Emily Dickinson
Bake-by-Weight
This new class will teach you how to measure ingredients using a digital scale. It is really simple (so easy a cave man could do it) and you won't have a pile of dirty measuring cups to wash when your done! We'll also discuss the relationships between ingredients, what "bakers percentage" is, and how to "scale" a recipe up or down in size. Students can bring their own digital kitchen scale to class if they want, but scales will also be available to use.
Don's book "Bread Class Recipes" which includes both weights and measures for all recipes will be provided for reference during this course, and students will have the opportunity to purchase a discounted copy of their own. This is a “participation type” course; each student will take home a loaf of bread or batch of goodies fresh-from-the-oven. 1 session
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