Due to COVID-19, all in-person classes have been pushed back into a very slow oven. Please read on…
In 2020, I conducted several virtual classes for the Farm Table Foundation. Please go to the Foundation’s website, www.farmtablefoundation.org for links to the YouTube videos. The Foundation website will also point you to virtual classes in 2021. My next one will be May 18, 2021. More will follow throughout the year.
That said, there’s nothing like coming to my farmhouse teaching kitchen and building bread together! Please follow me on Facebook and Twitter to get the latest on upcoming, in-person classes. It’ll be fun to get up to our elbows in flour, and enjoy the company of other bakers.
Some info about the hands-on baking classes
Baking great-tasting breads — with chewy crusts and tender crumb (interior) — doesn’t take a wood-fired oven or chaining yourself to the stove. These classes will help you learn how to use time, temperature and high hydration (a very wet dough) to bend the bread-making process to fit your busy schedule, and your home oven.
Classes are limited to 4-6 students so that you can get your hands into the dough! [A minimum of 4 students is required.] Class fee: $48/student.
Grab an apron and prepare to have great-tasting fun! Lunch and lots of sampling provided.
I offer classes about two types of bread – breads made with poolish, and breads made with sourdough. In both classes, you’ll learn how to create a variety of artisan breads with golden crusts, full flavors and increased nutrition.
– Baking with Poolish. A poolish is a bubbly, yeasty batter that’s used as the rising agent in sweet or savory focaccia, plain or herb ciabatta, pizza and more. A poolish is easy to mix and can be made up to three days before you want to bake.
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- Bubbly poolish
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- Ciabatta, pizza and focaccia
Lovely crispy crust
– Baking French Sourdough. This is a mild and very versatile bread – a great foundation for variations including kalamata olive, rosemary, cornmeal, and more. This sourdough can also be used for English muffins and pizza.
In addition to my posted classes, you can contact me directly to schedule private classes for friends and family, 651-238-8525, sylvia@bullbrookkeep.com.
I look forward to baking with you at Bull Brook Keep!
Sylvia
