Overview
BACK TO BASICS: FROM BATTER TO BREAD
Wednesday, February 25th, 6 pm - 9 pm
Breads and baked goods make great additions to a well-rounded meal, but can be intimidating to make. Join us as we demystify doughs and batters. Learn the difference between active dry and instant yeasts, make the perfect, simple cake batter with no tunneling (learn what tunneling even is!) and discover why parbaking is the secret to making the perfect crisp, flaky quiche crust without a soggy bottom. This class is suitable for bakers of all skill levels! |
MENU
- Our Favorite Focaccia
- Creamy Quiche with Perfect Pie Crust
- Citrus Olive Oil Cake
- Cream Puffs with Chocolate Ganache
Highlights
YOU WILL LEARN
- how to avoid tunneling in cakes
- basic bread baking techniques
- secrets to perfectly flaky pie dough
Our cooking classes are immersive hands-on experiences. You are welcome to do as much or as little as you want in class!
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms