Artisan Bread Baking...

Learn techniques to create crusty free form artisan breads in the home kitchen - we will learn the Artisan Bread in Five Minutes a Day method, working with sourdough starter, benefits of slow rise fermentation in bread making.
Bring a pint jar to take home sourdough starter and be prepared to sample fresh baked breads! This is not gluten free. Since this is an evening class, I will have a pot of vegetarian soup on the stove as well. Limit - 10 (or so) Donation: $20

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  • matt g.

    My first loaf was delicious! The crust was a little hard but everything else was perfect! New starter is in the works! Also, if anyone is interested in community bulk quality flour purchases please let me know.

    March 23, 2014

    • Peggy G.

      Matt - not sure where you live but I picked up some artisan bread flour you are welcome to try - I got 50 lbs so it figures out about $1.25 a lb. Peggy

      March 23, 2014

    • Lisa O.

      I am interested in going in on some flour -- preferably organic/GMO-free -- you have a source? The next time I'm in Golden I'll try to connect.

      April 14, 2014

  • Peggy G.

    Please note - My house is the first house on 12th Ave off of So. Golden Rd. They are having some construction on So Golden Rd. An easy way to come is to take 6th Ave west to Ulysses St. - go right (north) to 12th Ave - go right (east) to last house on the right. Call with questions -[masked] - please change RSVP is you are unable to come. Thanks!

    March 5, 2014

    • matt g.

      Hi Peggy, I'm making some great tasting bread, would like to get better at the rise. Any additional classes coming up? Also, do you have an opinion on the bulk flour Sprouts sells?-thanks!

      April 13, 2014

  • Lisa O.

    Question, Peggy: Your info sheets suggest sifting the flour you use in bread-making, but the recipe for the Five Minute Method to Artisan Bread specifies unsifted flour. What to do?

    March 21, 2014

    • Peggy G.

      Lisa - the place where it mentioned sifting the flour actually refers to hand milled flour that you are removing larger pieces of bran - I would have removed the reference had I noticed it - sifting does not have much purpose in bread making except for helping with measuring - so, for the five minute artisan bread just use the "scoop and level" method - just know that if your bread turns out too thick you can add a little liquid and if it is too thin, add a little flour - call me if you want -[masked] - thanks.

      March 21, 2014

  • Syringa C.

    I know that I would go to the class if it were for gluten free bread recipes...Other gluten free recipes would also be nice.

    March 7, 2014

  • Lisa O.

    Talking about and tasing the breads was terrific. With a smaller group it might be fun to do a little more hands-on work with shaping loaves. A most enjoyable evening!

    1 · March 7, 2014

    • Peggy G.

      I agree Lisa - maybe I could put something together on the basic process of mixing, kneading and shaping/forming loaves

      March 7, 2014

  • Peggy G.

    Great Class!

    March 6, 2014

  • A former member
    A former member

    I've *always* wanted to learn how to bake bread that doesn't need a sledge hammer (LOL!), but we r gluten-free too....I've found a *fabulous* GF flour that I can substitute 1-for-1 for regular flour....but does this recipe can any other gluten ingredients??

    March 5, 2014

    • Peggy G.

      Ina - we are going to plan a gluten free class but it probably won't be around slow rise artisan breads because gluten is necessary for those. I will see what works best. Thanks.

      2 · March 5, 2014

    • A former member
      A former member

      Thanx Peggy, that would be GREAT! =)

      March 6, 2014

  • Marcia C.

    Peggy, I'd love to come to this but can't on Thursdays.
    Am also trying to stay away from breads, pasta etc. which is horrible 'cause I love them!

    1 · March 5, 2014

  • Pat

    Would love to take this if you have it on a weekend.

    February 23, 2014

    • Peggy G.

      Pat - I try to alternate a weeknight and a weekend class but not too close together - I will try and get something on the schedule in April. Thanks.

      February 23, 2014

  • Jan

    I would love to do some gluten free cooking. Some of it is wonderful, but very different.

    February 16, 2014

  • Peggy G.

    Maybe we should have a "question & answer" gathering with recipes and help with gluten free cooking. Any thoughts?

    February 16, 2014

  • Jan

    Can't type and think and think at the same time...I have Celiac, but I use to love fresh bread

    February 16, 2014

  • Jan

    I would love to go...but I go have Celiac and am gluten free.

    February 16, 2014

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We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

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