Compass, School Age Child Care (prek-5 grade)
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.
Dave owns and operates Miltona Greenhouses in Parkers Prairie. He has a PhD in Biochemistry and worked in the field of genetics for 25 years before he decided to follow his dream of being his own boss and becoming a grower. He has offered his baking skills through Community Education for over 10 years and his wife, Teresa, also offers a class on creating beautiful succulent bowls.
David Vaske
