F18B6 Rolling in Dough - Artisan Bread Baking in Your Kitchen

Participants will explore methods and techniques of bread baking using starters, sponges, bigas, and enriched doughs. All classes will be hands-on and teach kneading, stretch and fold, scoring techniques, plus baking with steam for crusty breads. Participants will receive their own starter with instructions in feeding, plus recipes to make wonderful sourdough boules, baguettes, foccacia, and ciabatta at home.

Instructors: LLI members Carolyn Frank, Kay Acker and Sarah Jones have been baking bread of all kinds for their families and friends for years. They attended baking and cooking classes at Wade's Mill in Raphine for many years and attended the King Arthur's Baking Institute.

Additional Fees: $20 per person to cover cost of baking ingredients, payable to the instructors at the first class.

There are no scheduled sessions at this time. Sign up to be notified when this course is available.

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F18B6 Rolling in Dough - Artisan Bread Baking in Your Kitchen