Leave Something Special For Santa | Sourdough Cinnamon Rolls with Juli Hammond

Wouldn't it be nice to perfect your cinnamon rolls just before we gather for Christmas? Many of us remember when Cinnabon first came on the scene, the aroma of fresh baked rolls right out of their convection ovens then lathered with cream cheese frosting, and you could get more... Remember?

With professional baker, Juli Hammond, at our side we're going to rival that mall memory with our own Sourdough version using local Cairnspring Milled Sequoia flour. Sequoia wheat is one that our friends at Moon Family Farm grow and it is delicious. Cairnspring Mills has been very generous with us and gifted several pounds of Sequoia for this workshop. So all registrants will receive 5 lbs complimentary with their paid class registration. Although the flour is complimentary, delivery is not, and we will have to coordinate on the best way to get this flour. In the event we are unable to achieve a handoff, the class will be still worthwhile using a good quality AP flour.

About Juli Hammond. She has honed her professional baking skills through years of dedicated dough work. From small independent operations like the Bread Farm, to head baker of Starbuck's based Princi bakery, Juli simply knows what she is doing. She is an experienced instructor having lead countless workshops, including for King Arthur Bakery. Besides being my personal "dough coach" she is a lovely person who I'm so thankful I can call my friend. I assure you that you will learn far more than simply how to make delicious cinnamon rolls for family and friends.

Things you will need for the class:

9x13 pan
scale
bench scraper
dough scaper
sourdough culture
cinnamon!!
flour (sequoia or your favorite AP)

This will be "hands-on" conducted via Zoom! You will receive all the materials in enough time to follow along from your home kitchens. If you prefer to simply watch that's OK too.

Hope you will join Juli and me as we heat up our ovens and prepare lovely naturally leavened cinnamon rolls with freshly milled local Sequoia flour.

Katherine Kehrli
Katherine@NWBreadBakers.org