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Artisan Breads II
February 11 @ 5:30 pm - 8:00 pm CST$36.00
Explore the stages of bread making, creative intermixing of recipes, and guidelines for converting standard recipes into no-knead refrigerated recipes! We will start with some basic recipes, introduce the levain method for sourdough, and bake many variations of breads from a refrigerated or frozen dough that is prepared in advance of baking! This course requires the ability to stand for periods of time.