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The Science of Bread (Spooky Week)

The Science of Bread (Spooky Week)
$730

Full

Cooking
Brasstown
Week (Sunday-Friday)
Ages
18yr+
Nov
1
Sun
-
Nov
6
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) The following are optional to bring: - 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: Pantry staples
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 stand & markers (no paper needed) - Spray bottle for water (Instructor will bring backup) - 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 (need a box of instant yeast – can order through DH) - If I can get a headset/speaker, that's a big help!
Skill Level: All levels
Total Materials Fees: $40-$60
Cooking Studio
1 FOLK SCHOOL RD
BRASSTOWN, NC 28902-8008
Description

Home bakers–if you desire a deeper understanding of bread making and improved techniques, join us to fully examine each step of the process. Start with a basic white dough and explore bread science, preferments (including sourdough starter) and recipe structure, mixing, fermentation/rising, shaping, proofing, and baking. Use these essential steps on new doughs such as a wet ciabatta or whole wheat. All levels welcome; some kitchen experience is highly recommended.

Baking Traditional Breads

Baking Traditional Breads
$950

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.

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