In this class we will explore a variety of grains and how to incorporate them into breads for heartier and more nutritious options. We will mix and bake a batch of dough and bake it into rolls for you to try out. While the dough rises and bakes, we will learn about creating soakers and starters to improve the flavor and texture of your breads and how to incorporate additional ingredients like nuts, seeds and dried fruits.
Date and Time: Friday, February 24th from 5:00 – 8:00 pm
Instructor: Laura Doyle
If you have any allergies or dietary restrictions, let us know as soon as possible so we can accommodate you.
Ownership Perks: Co-op Owners receive 10% off the class price!
This class is mask-optional for vaccinated participants or those with recent negative results (within 48 hours of the class). In order to enter the Teaching Kitchen without a mask, we will ask for proof of vaccination or recent negative test results. Unvaccinated participants without recent negative test results will be asked to wear a mask while they are not actively eating or drinking.