While working with Eli and Tino of Dresdner Backhaus, a famous bakery in Dresden, Germany, we exchanged recipes and experience freely. Come and learn three breads our German friends taught us: hands-on mixing and shaping of our Original Vollkornbrot, a rye chop and sunflower seed loaf; a mixing demo and hands-on shaping of Wurzelbrot, a rye and wheat baguette; and hands-on mixing and shaping of Vinschgauer, a savory seasoned mountain roll delicious with ham and cheese. You might want to have some at home ready for your return from class!
You'll leave BAKE! with our recipes, the knowledge to recreate them at home, two baguettes, two loaves, 6 large rolls, and great coupons.
What our guests have to say about this class:
Very thorough presentation. One of the best BAKE! classes I've taken. Taking home rye starter is a big plus! —Helen P.
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