Back to Basics: Doughs and Batters
March 6 @ 6:00 PM - 9:00 PM
| $110.00Bakers of all skill levels are welcome here!
Breads and baked goods make great additions to a well-rounded meal, but can be intimidating to make. Join us as we demystify doughs and batters. Learn the difference between active dry and instant yeasts as you shape dinner rolls that will blow away anyone who eats them, make the perfect cake batter with no tunneling (learn what tunneling is!) and discover why parbaking is the secret to making the perfect crisp, flaky pie crust without a soggy bottom. This class is suitable for bakers of all skill levels!
Class culminates in a family-style meal around our beautiful barnwood tables. Enjoy a glass of wine, beer, or a non-alcoholic beverage upon arrival and another with dinner.
You Will Learn
- The differences between yeasts
- How to shape dinner rolls
- About tunneling and creating a cake batter without it
- The benefits of parbaking
Instructors
- Chef Kate & Jeremiah
On the Menu
~ the perfect dinner rolls
~ sausage, kale and roasted pepper quiche with perfect pie crust
~ citrus olive oil cake
~ triple chocolate biscotti
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Cancellation Policy
Due to the nature of our events, classes, and dinners, all payments are non-refundable or exchangeable. If you find yourself unable to attend, you may transfer the ticket to someone else. However, we are unable to refund, exchange, or apply a credit to another offering. All payments are final.
