In this class you will learn how make bread as it may have been made thousands of years ago and compare it to bread made with modern yeast and flour.
You will learn about sourdough, how to make a starter, and you can bring home some starter. All participants will make their own bread dough to bring home and bake later in the week.
Ray believes that the bread you make yourself is often the best bread you can get even if you only invest a few minutes of actual work in the making.
Ray Joggerst is an educator with a background in analytical chemistry and biology with a lifelong love of cooking. His previous shop with the chef classes were “Fermentation of Vegetables and Milk”, “The Science of Cooking”, and “French Steaks”.
*Pre-registration is required.
Cost: Members: $15, Non-Members:$20