Dec 1, 2012 · 1:00 PM
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I love making breads......
Not sure how many in this group share this passion or is interested in learning. To me it is one of the most rewarding of the culinary disciplines and takes practice to master.
Let me peak your curiosity and start your journey by showing you the basics:
preferments (starters) to take home
We will break up and make French levain, leavened rye, ciabatta, cinnamon golden raisin loaf and for the adventurous a traditional German pretzel
You will need to bring:
$2 for materials
3-4 quart mixing bowl with lid. Plastic is fine
Wooden spoon or spatula(optional)
Disposable gloves (if your a size other than medium)- also optional
Something small to share to go with our breads
Since I closed my bakery.... I conveniently relocated the equipment into my mancave... Its better equipped now than my commercial kitchen :). Since its my first time hosting I would like to keep it under 20 people and see how it goes
Simple shaping techniques and baking
And of course....eating