New York Style Bagels & Bavarian Soft Pretzels There’s nothing like a warm, chewy bagel or soft pretzel, but they’re so hard to find! The search is over with this class. Join Chef Baylor Pascall to learn the secrets and techniques behind the perfect New York-Style Bagel and Bavarian Pretzel. Together you will make and bake proper boiled plain, salt, and everything bagels with both sweet and savory schmear. Also, you will make delicious soft pretzels with two types of pretzel cheese. You’ll never need to settle for a disappointing store bought bagel or soft pretzel again! You’ll make, bake and take six bagels and six pretzels! Plain Bagels Salt Bagels Everything Bagels All served with Honey Almond Raisin Vanilla Schemer and Savory Schemer Bavarian Pretzels Served with Pub Cheese Spread and Beer Cheese Dip
Sourdough 101 Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home. You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day! You’ll make a croque-monsieur sandwich to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.
Sourdough 101 Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home. You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day! You’ll make a croque-monsieur sandwich to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.
Flatbreads Flatbreads! The world is round, but the breads are flat! Join Chef Baylor Paschall in this hands-on class to explore yeasted raised dough; naan, pita and barbari with a variety of dips and spreads. It’s a delicious adventure through breads that are easy to execute at home with endless variations – perfect for all your summer parties! You will make, knead, roll, shape and bake or pan fry to taste here and take home. Naan (make, shape, and bake here) Pita (take the dough you make home, you’ll shape and bake a risen dough here) Barbari (take the dough you make home, you’ll shape and bake a risen dough here) Baba Ganoush, Hummus, Mint & Yogurt Sauce, and Quick Pickles Sent from Mail for Windows 10