Special Events

Mindful Bread Baking part 2

This is a technical lecture class meant as an accompaniment to our hands on classes. It's full of scientific detail. Great for self identified bread nerds and those just curious about the inner workings of bread making. It is the second class in a series of three.

You have your water, flour, yeast, and salt... what happens next? How does that dough somehow turn into a good looking, tasty loaf of bread? What are some of the key factors for a successful bake? How do you control fermentation? As it turns out, there's a lot happening behind the scenes once you mix up your ingredients and leave them to rest. In the second installment of Mindful Bread Baking, we'll delve into mixing and fermentation for a closer look at what makes bread so magical!

You will feel like you are in chemistry and physics class again!

*Please Note: This 2nd lecture in the Series is being offered in a hybrid format, occurring live simultaneously in-person at BAKE! and virtually via Zoom. When registering, be sure to choose your desired class format (in-person or virtual).

Mindful Bread Baking Part 3

This is a technical lecture class meant to enrich your hands-on experience and serve as a foundation for you to build your skills off of. It is full of scientific detail. Great for self-identified bread nerds and those just curious about the inner workings of artisan bread making.

Why does sourdough taste the way it does? How is it that it may seem more unpredictable or more involved than yeasted bread baking? What is a starter and how do you get one going, and bake with it? Before commercial yeast, a bubbling batter of wild yeasts and lactic acid bacteria were responsible for leavening most breads. In this last installment of Mindful Baking series, we will focus on the theory of sourdough or naturally leavened baking, helping you understand how sourdough works and the factors that contribute to its nuances and success. Without putting on lab coats, we will all get curious and try to answer any sourdough-related questions you have been tempted to ask in Parts 1 and 2.

*Please Note: This 3rd lecture in the Series is being offered in a hybrid format, occurring live simultaneously in-person at BAKE! and virtually via Zoom. When registering, be sure to choose your desired class format (in-person or virtual).