I offer baking classes (which I call “Bread Camps”) for groups of 3-5 people. Classes take place on Saturday or Sunday afternoons and last three hours. Sorry, the breads demonstrated in Bread Camp are not gluten-free.
Current Bread Camp offerings (subject to change):
Bread Camp #1: Intro to bread baking. We will go over ingredients, equipment, and techniques such as weighing ingredients, mixing, kneading, shaping, and baking. Some themes include the parts of the wheat berry, hydration, gluten formation, and what happens during baking and cooling. Participants receive a loaf of simple white bread dough to take home and bake, as well as a piece of parchment paper and class notes.
Bread Camp #2: Mixing it up. Participants build on their bread-baking knowledge and learn how to add common ingredients to their dough beyond the basic flour, water, yeast and salt to make their bread tastier and more nutritious. Class will demonstrate the use of three different add-ins: one liquid, one herb, and one grain. Participants receive a loaf of enriched white bread dough to take home and bake, as well as a piece of parchment and class notes.
Bread Camp #3: Working with whole wheat. Participants will learn the difference between white and whole wheat flour and how that impacts hydration, the development of gluten, enzyme activity, and caramelization during baking. Participants receive a loaf of whole wheat bread dough to take home and bake, as well as a piece of parchment paper and class notes.
Basic package: Participants must bring a large oven-safe pyrex or metal mixing bowl to class. $50/person
All-inclusive package: Price includes a kit with all the necessary instruments a successful home baker needs: cast iron dutch oven, large pyrex bowl, kitchen scale, parchment paper, plastic bowl covers, pack of single-edge razor blades. $200/person, requires one month advanced notice