Bread Making with Emily Buehler
Sunday, April 5th 1pm – 4:30pm
* CLASS IS FULL *
Class size is limited to 12 – Register Early to guarantee your spot!!!
$30 – Registration & Payment before April 1st.
$35 – April 1st of after, Pre-Registration Required
Come knead a basic loaf of bread, and learn all about dough chemistry while it’s rising!
We’ll discuss increasing the flavor of your bread and mix sourdough starters for you to take home for future bread-making. Once the dough has risen, we’ll shape it and heat up the ovens, going over techniques to make your home oven better for baking crusty European-style artisan bread.
Bakers asked to bring the following:
- Apron
- Quart-sized, covered bowls/tupperware if possible
- Cookie sheet (in case you need to bring unbaked dough home)
- Baking tools you like to use (scale, dough scraper)
- A bag for take-home
Emily Buehler, a Weaver Street Market bread baker for over five years, has written and published the complete how-to guide to bread baking. Bread Science: the Chemistry and Craft of Making Bread, covers both the practical aspects of making bread, such as shaping a baguette and scoring loaves as they enter the oven, and the science behind the dough.