ARTISAN BREAD MAKING I

Discover the difference a sour starter makes. Thick crusty exterior, creamy moist light interiors with nutty dimensional flavors. We also do some traditional yeast methods so you can compare. It is an early morning class (starts at 9:00 am) because bread cannot be rushed! Class size is limited to minimum 4-8 maximum.  Plan on  4-5 hours of instruction. Eat breakfast before you come. Lunch about 12 noon is included; and you may take home some of your breads.

Menu

Pane Pugliese
Artisan bread of the Puglia region of Italy

Biga
Italian name for natural yeast starter

Yeast Dough Rolls
Traditional dry yeast dough and variety of uses,including Cinnamon rolls

Whole Grain Crusty Bread (Artisan with whole wheat and )

 Lunch: My Big Greek Salad with grilled chicken breast & fresh warm bread/rolls, of course!


Recipes


BIGA STARTER* (making starter for Italian bread making)
BOB’S DAILY BREAD (PANE PUGLIESE)
MY BIG GREEK SALAD
SWEET ROLL DOUGH (Basic recipe used for dinner rolls and cinnamon roles)
WHOLE GRAIN BREAD

Private Events

Any of our shows or class experiences can be designed just for your private party. (*) Imagine  having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our CUSTOM EVENTS page to learn more about the possibilities.

 

(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional.  Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.