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Event Details
Baking Traditional Breads

Baking Traditional Breads

$950.00

Available

(2 left)
Cooking
Brasstown
Week
Ages
18yr+
May
9
Sun
-
May
14
Fri
PM
04:00
-
PM
12:00
Schedule Type Title: Every Day of the Week
Schedule Description: Daily
Sessions: 6
Session Hours: 6.00
Program Area: Cooking
Instructor: Emily Buehler
Studio/Location: Cooking Studio
Student Materials: Please bring the following: - Closed-toe, comfortable-for-standing shoes - Notebook and pen (if you like taking notes) (Optional): - Favorite apron (the studio has some as well) - Food scale if you prefer your own (the studio has some as well) - Cooler to take home starter - Any special baking tools you want to share - Any recipes or bread books you'd like to share (the studio has a library as well) - Any hard-to-find ingredients you'd like to use-or email the instructor to make a plan. (See contact info at the top of your invoice/confirmation.)
School Fee & Materials: - Wood for wood-fired oven, also we need the nice homemade broom that's out there - Parchment paper (must be able to use at 450 deg.) - Plastic wrap - Aluminum foil - Plus the usual pantry supplies. -In the past we have used 4+ jars of yeast (with 8 students) -We use several pounds of butter
Instructor Materials: - Posters, books, class manuals - Flours - Other ingredients the studio doesn't stock - Sourdough starter - Plastic containers to take starter home - Spray bottle (backup) - Plastic bags for sheet pans -Plastic bags for bread storage
Equipment Needs: Cooking Studio - Headset/microphone - Flipchart & markers - Spray bottle for water (Instructor will bring backup) - headset
Skill Level: All Levels
Total Materials Fees: $35-$60
Cooking Studio
1 FOLK SCHOOL RD
BRASSTOWN, NC 28902-8008

Description

Investigate European and American breadmaking from the simplest rustic loaves to rich celebration breads. Sourdough and sweet breads, wild and baker's yeasts, brown and white breads–bake them all using special baker's tools, variations from the home kitchen, and patterns that make them authentic and personal. Try the wood-fired oven and learn to use home ovens to get hearth-bread results. All levels welcome; some kitchen familiarity is recommended.

Investigate European and American breadmaking from the simplest rustic loaves to rich celebration breads. Sourdough and sweet breads, wild and baker's yeasts, brown and white breads–bake them all using special baker's tools, variations from the home kitchen, and patterns that make them authentic and personal. Try the wood-fired oven and learn to use home ovens to get hearth-bread results. All levels welcome; some kitchen familiarity is recommended.

$35-$60

Emily Buehler became a bread baker in 2001, intending to take a break after finishing a degree in chemistry. Six months later, she began teaching bread classes. Emily has written a book on bread making-techniques, not recipes-that includes a section on the science occurring in the dough. (Chemistry does come in handy!) Currently, she is pursuing her writing and enjoying life as a home-baker.

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