Kids in the Kitchen – Fermented Doughs – 5 Day Camp

This 5-day camp is designed for kids age 8 and above.

MONDAY, August 26th to FRIDAY, August 30th

From 10:00 am TO 12:00 PM, 

It should be no surprise that the best way to teach children about fermentation is to have them get their hands busy making something fermented. Chef Hend Yahya will start the week having everyone make their own sourdough starter and then learn how to feed it each day. They will learn the 3 ways of fermentation featuring  recipes using cold fermented dough, room temperature fermented dough and sourdough. The week promises to be more than just a science lesson, the pride and excitement will be evident in the bakes they bring home to share.

Monday
Make your own Sourdough starter, and Atayef (Middle Eastern Stuffed Pancake) with Sweet Cheese and Spiced Nuts, then start the Cold Fermented Dough for Tuesdays Turkish Pide

Tuesday
Feed your Sourdough Starter, Make and Bake Turkish Pide with Meat and Cheese Filling, then begin Brioche Dough

Wednesday
Feed your Sourdough Starter, Make Yeasted Donuts, finish the Brioche Dough making Brioche Buns for our Burger Sliders for lunch!

Thursday
Feed your Sourdough Starter, begin Sourdough Bread Loaves, Make Sourdough Pizzas with Toppings of your Choice

Friday
Make, Shape and Bake Sourdough Bread Loaves, make Homemade Butter with Flake Salt and Rosemary, and Make Fresh Fruit Preserves

• All classes are taught by a Culinary Professional, with 2 adult assistants.
• No prior cooking experience is required, just an interest to learn.
• For safety reasons, please tie long hair back and wear closed-toed shoes.
• Students will be working with flour, butter and eggs and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.