An Introduction to Traditional German Holiday Baking - Stollen, Lebkuchen and Winter Breads
Date: Sunday, October 20 from 11:00 AM to 3:30 PM
Level: Beginner, min 4, max. 8 participants
Cost: $125 per person, includes refreshments and tastings, hands-on instructions and all materials
Location: Brot Bakehouse School and Kitchen, 38 Meade Rd., Fairfax, Vermont
Good bread needs time - this is an old German saying and not only does it apply to our sourdough breads but also to traditional German holiday breads, especially Stollen and Lebkuchen - when made the traditional way.
In this class we will look at the rich tradition of holiday baking in northern Europe and focus on naturally fermented variations of holiday breads like German Christstollen, Lebkuchen and lesser known specialties. We will learn how to make a rye-honey preferment for our Lebkuchen (which can be taken home) and focus on proper shaping of Christstollen (wickeln).
While learning about the different techniques and regional recipes - from the Erzgebirge in Eastern Germany to Berlin and further on - we will get our hands into the dough and shape, bake and try variations of Stollen, Lebkuchen, winter breads and other specialties - a delectable feast in the bakehouse that's meant to bring us right into the holiday mood.
Please be aware of our cancellation policy:
- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given two weeks or more notice we are happy to offer a full refund.
- If we need to postpone or cancel a class either a full refund minus Eventbrite fees (6% of ticket price) will be given, or you can use your payment as a credit towards any future class.
- If you need to cancel last minute - one week or less of the class date - a full refund minus Eventbrite fees (6% of ticket price) will be offered if we can refill your booking. Otherwise no refund will be issued.