Holiday Breads

$730.00

Full

Cooking

Brasstown

Week (Sunday-Friday)

Ages

Sep

Sun

Oct

Fri

04:00

12:00

Schedule Type Title: Every Day of the Week

Schedule Description: Daily

Sessions: 6

Session Hours: 6.00

Program Area: Cooking

Instructor: Jon McDonald

Studio/Location: Cooking Studio

Student Materials: Please bring the following: - Closed-toe shoes to protect feet from drops and spills - Head covering (hat or bandanna) - 3-quart dutch oven (optional but recommended) - Special seasonal bread pans (optional) - Bannetons, brotforms (optional) - Special seasonal ingredients (optional)

School Fee & Materials: Pantry supplies Spice cabinet Paper goods - Additional ingredients? For those not able to get to the local grocery prior to class time -- flying and without a car, or driving a long distance on the class start date -- our Resident Artist can do shopping for you prior to class, if a list is provided: Terra Ciotta, cell 704-574-4459 or [email protected].

Instructor Materials: Instructor will provide all - All flours and grains - Additional pantry staples like butter, yeast, and inclusions to supplement Folk School's stock - Special seasonal ingredients

Equipment Needs: Cooking Studio - standard equipment

Skill Level: All Levels

Total Materials Fees: $85

Cooking Studio
1 FOLK SCHOOL RD
BRASSTOWN, NC 28902-8008

Description

Make delicious holiday breads from around the world–stollen, panettone, braided breads, and more. Survey a wide variety of techniques and traditions involving sourdough and whole grains. We'll highlight local flours and grains from two North Carolina mills–Lindley Mills and Carolina Ground–and experiment with a small home mill to produce fresh flour. All are welcome, though some basic baking experience is helpful.

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Materials Fees
Instructor Bio

Make delicious holiday breads from around the world–stollen, panettone, braided breads, and more. Survey a wide variety of techniques and traditions involving sourdough and whole grains. We'll highlight local flours and grains from two North Carolina mills–Lindley Mills and Carolina Ground–and experiment with a small home mill to produce fresh flour. All are welcome, though some basic baking experience is helpful.

$85

Jon McDonald began baking in 2008, and became the bread bakery manager at Weaver Street Market in 2017. He leads a team of 12 bread bakers who bake thousands of organic breads every day for restaurants and retail markets across the Triangle region of North Carolina. He has completed two technical try-outs for the national baking team, Team USA, with the Bread Bakers Guild. When he's not in the bakery, Jon enjoys gardening and hiking with his family.

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