Artisan Breads II

Explore the stages of bread making, creative intermixing of recipes, and guidelines for converting standard recipes into no-knead refrigerated recipes. We will start with some basic recipes, introduce the levain method for sourdough, and bake many variations of breads from 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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DV54

  Dave Vaske


Discovery Middle School : D248 FACS Kitchen
Monday, Nov 18
5:30 - 8:00 PM

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Min Age   16 yr.

Price: $ 36 00