Simply Sourdough–Holiday Edition (Holiday in the Mountains)

$870.00

Full

Cooking

Brasstown

Week (Sunday-Saturday)

Ages

Dec

Sun

Dec

Sat

04:00

09:00

Schedule Type Title: Every Day of the Week

Schedule Description: Daily

Sessions: 7

Session Hours: 7.00

Program Area: Cooking

Instructor: Nanette Davidson

Studio/Location: Cooking Studio

Student Materials: Please bring the following: - notebook - camera - closed-toed shoes

School Fee & Materials: Basic pantry supplies, cleaning supplies, and plenty of split firewood for both wood-fired ovens

Instructor Materials: Recipe copy Ingredients used in recipes any specialized equipment

Equipment Needs: Fully equipped cooking studio and outdoor kitchen containing the wood-fired oven, hose for fire safety, plenty of split, dry firewood

Skill Level: All levels

Total Materials Fees: $80-$100

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

Description

Using a sourdough starter to create delicious and healthful baked goods is easier than you think. Learn to make beautiful loaves, fougasse, and fragrant cinnamon rolls. Delve beyond bread to create luscious fruited stollen, cardamom buns, and Danish pastry and make jam and pear mincemeat to jar and take home. Enjoy the glow of the wood fired oven while making something wonderful for family and friends. Beginners welcome, but some baking experience is helpful. $

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Description
Map
Materials Fees
Instructor Bio

Using a sourdough starter to create delicious and healthful baked goods is easier than you think. Learn to make beautiful loaves, fougasse, and fragrant cinnamon rolls. Delve beyond bread to create luscious fruited stollen, cardamom buns, and Danish pastry and make jam and pear mincemeat to jar and take home. Enjoy the glow of the wood fired oven while making something wonderful for family and friends. Beginners welcome, but some baking experience is helpful. $

$80-$100

Nanette Davidson began the cooking program for the John C. Campbell Folk School in 1998 and served as Resident Artist for 20 years. In 2018, she authored The Folk School Cookbook: A Collection of Seasonal Favorites, which features recipes from the dining hall, the greater Folk School community, and many of her own recipes from decades of cooking. Nanette has taught adults and children alike at summer camp settings, wine and food festivals, farmers markets, sustainability fairs, arboretums, teaching kitchens, wellness centers, and more. Her food philosophy is whole, fresh, healthy, colorful, and seasonal.

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