Quarantine Workshop Descriptions

Sourdough Baking Beyond Bread

Learn to make some breakfast and brunch favorites using your sourdough starter – without all the time it takes to bake bread. We’ll make English muffins and scones with delicious sourdough flavor, that use other leaveners to give them lift. If you’ve been wondering what to do with sourdough starter discard, this is the class for you.

Pick up ingredients ahead of the class (we can ship too), then follow along from home step-by-step with owner, baker and experienced teacher Eric Schedler. Interact with Eric and the other participants throughout the class.  There will be ample time for discussion and asking questions, and we will provide recipes for several more recipes you can make with sourdough. To participate with Zoom, you just need any computer or smartphone connected to the internet.  We will prepare a sourdough sponge in the morning, and gather for two hours in the afternoon to mix, shape and bake.

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German-Style Soft Pretzels at Home

An authentic German Soft Pretzel has a soft and fat belly in the middle, crisp thin arms, a deep reddish-brown shine, and that intensely savory pretzel flavor that only comes from a dip in a real lye solution.

Pick up ingredients ahead of the class (we can ship too), then follow along from home step-by-step with owner, baker and experienced teacher Eric Schedler. Interact with Eric and the other participants throughout the day of the class, as we make a dozen soft pretzels. There will be ample time for discussion and asking questions. To participate with Zoom, you just need any computer or smartphone connected to the internet.  We will have one active period of thirty minutes in the morning to mix dough, and a two-hour period in the afternoon to roll, shape, dip, score and bake the pretzels.

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Artisan Breads from Home

Pick up ingredients ahead the class (we can ship too), then follow along from home step-by-step with owner, baker and experienced teacher Eric Schedler. Interact with Eric and the other participants throughout the day of the class, as we learn how to feed and care for sourdough starter, mix dough, form loaves, slash and bake. There will be ample time for discussion and asking questions. To participate with Zoom, you just need any computer or smartphone connected to the internet.  We will have one active period the evening before to mix the starter, and 3 active periods of 45 – 60 minutes each on workshop day, broken up by time for the dough to ferment and rise. You will make and bake two sourdough boules.

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Croissant Making from Home

Pick up ingredients ahead the class (we can ship too), then follow along from home step-by-step with owner, baker and experienced teacher Eric Schedler. Interact with Eric and the other participants throughout the day of the class, as we learn how to make croissants, from mixing the dough to layering the butter, to rolling, shaping and baking. There will be ample time for discussion and asking questions. To participate with Zoom, you just need any computer or smartphone connected to the internet. We will have one active period the evening before to mix the dough, then 5 active periods of 20 – 60 minutes each on the workshop day, between 10 am and 8 pm, broken up by time for the dough to rest and rise. You will make 15 beautiful, flaky croissants.

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Holiday Baking from Home

Learn to make one versatile sweet dough and shape it into three holiday favorites from around the world: challah, babka and Greek Cristopsomos. We’ll talk about choosing and using add-ins such as fruit, chocolate, spices and nuts so you can customize your bread throughout the year.

Pick up ingredients ahead of the class (we can ship too), then follow along from home step-by-step with owner, baker and experienced teacher Eric Schedler. Interact with Eric and the other participants throughout the day of the class, as we make three decorative holiday breads. There will be ample time for discussion and asking questions. To participate with Zoom, you just need any computer or smartphone connected to the internet.  We will have one active period the evening before to mix the starter, and 3 active periods of 45 – 60 minutes each on workshop day, broken up by time for the dough to rise.

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