Artisanal Bread Baking- February 9, 2024
In this 2.5-3 hour baking class you will learn baguette, focaccia, and challah style bread. Learn about the fascinating history and origins of sourdough bread, its cultural significance, and how it has evolved over time. Understand the science behind sourdough fermentation and its impact on flavor and texture. All participants will take home their very own sourdough starter “levain”. Class includes a meal and wine.
About our classes: It’s not just about cooking up great recipes and learning essential techniques, you will enjoy a great dinner with great company. Each is individually designed as a hands on group experience led by one of our friendly professional chef instructors. Our talented chefs will share their cooking expertise in a fun and relaxed environment. You’ll learn how to read, prep and execute a recipe through demonstrations and hands on interaction.
Menu
Challah
Baguette
Fischer & Wieser Cooking School recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with the Cooking School before attending the class. Adjustments to recipes cannot be made during class. Fischer & Wieser products are manufactured in a facility that processes: Peanuts, tree nuts, milk, fish, soy, wheat and eggs.
