|Date:||Sunday April 30 , 2023|
|Time:||1 pm - 3 pm|
|Level:||Serious home bakers, cottage bakers and everyone who want to solidify their understanding of baking with natural bread cultures and regional grains|
|Location:||ONLINE via zoom (a recording will be made available 24 hours after class for those who can't join live)|
Join us for an intimate and rare opportunity to bake and discuss all things bread baking with one of the most experiences bakers and expert in local grain baking, Jim Williams of Backdoor Bread in Vermont. We are thrilled to welcome Jim to the bakehouse this spring to learn, bake and talk all things bread & local grains with him. Jim will share some of his recipes and demo his techniques to make the famous breads you find at his bakery.
In this online workshop we'll be exploring bread baking with local, regional grains and discussing the inherent challenges. Many of us like to bake with more regional grains, especially the versatile wheat. The varieties available to bakers tend to be low intervention, low protein wheats that come with their own challenges.
Oftentimes, on paper, these are not ideal for bread, but we figure out ways to make them work. We'll discuss sourcing, milling, fermentation, using the whole kernel and mixing by hand. With the knowledge you gain in this workshop you will be able to bring your (local grain)-baking to the next level.
Come armed with questions and personal experiences!
Instructor: Jim Williams of Backdoor Bread, Vermont
Please be aware of our class & cancellation policy
Each tuition covers one kitchen. In this virtual class, we'll bake together with live support and interaction. Please note, virtual classes are non-refundable! If you cannot attend live you have the opportunity to watch the class recording for one year after class date. Class recording will be available 24 hours after class end.