Artisan Breads II

Explore the stages of bread making, creative intermixing of recipes, and guidelines for converting standard recipes into no-knead refrgerated recipes! We will start with some basic recipes, introduce the levain method for sourdough, and bake many variations of breads from a refrigerated or frozen dough that is prepared in advance of baking! This course requires the ability to stand for periods of time. 
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DV49

  Dave Vaske


Discovery Middle School : D248 FACS Kitchen
Monday, Feb 11
5:30 - 8:00 PM

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Min Age   16 yr.

Price: $ 36 00