Intermediate/Advanced Sourdough Baking Class. Karen Hirsch Nov 10 (1p-3p)
Join Karen Hirsch of Pasadena’s Apron Strings Community Bake Shop for an Intermediate/Advanced Sourdough Baking Class. In this class Karen will demonstrate and discuss techniques that will expand your baking repertoire and understanding of next level principles. Tailored to the participants’ needs and interests, the class will provide you with understanding of some of the more advanced techniques that experienced sourdough bakers use. Some (but not all) of the topics included in the class will be:
- Enriched breads (challah, brioche, Japanese milk bread)
- How to add inclusions that might hinder fermentation
- Challenging whole grains (einkorn, rye)
- Creating original recipes or variations
In addition to these topics, Karen will also contact you before class to see what topics you’re hoping to explore.
Prerequisites for the class:
- Consistent bakes of white or part whole grain (or all whole grain) sourdough
breads
- An awareness of Bakers Percentage and at least a little use of it
- Comfort with using weight measurements (as opposed to volume measurements)
Please feel free to email Karen to explore if this class is right for you. Khirsch743@gmail.com
Join Karen Hirsch of Pasadena’s Apron Strings Community Bake Shop for an Intermediate/Advanced Sourdough Baking Class. In this class Karen will demonstrate and discuss techniques that will expand your baking repertoire and understanding of next level principles. Tailored to the participants’ needs and interests, the class will provide you with understanding of some of the more advanced techniques that experienced sourdough bakers use. Some (but not all) of the topics included in the class will be:
- Enriched breads (challah, brioche, Japanese milk bread)
- How to add inclusions that might hinder fermentation
- Challenging whole grains (einkorn, rye)
- Creating original recipes or variations
In addition to these topics, Karen will also contact you before class to see what topics you’re hoping to explore.
Prerequisites for the class:
- Consistent bakes of white or part whole grain (or all whole grain) sourdough
breads
- An awareness of Bakers Percentage and at least a little use of it
- Comfort with using weight measurements (as opposed to volume measurements)
Please feel free to email Karen to explore if this class is right for you. Khirsch743@gmail.com
Join Karen Hirsch of Pasadena’s Apron Strings Community Bake Shop for an Intermediate/Advanced Sourdough Baking Class. In this class Karen will demonstrate and discuss techniques that will expand your baking repertoire and understanding of next level principles. Tailored to the participants’ needs and interests, the class will provide you with understanding of some of the more advanced techniques that experienced sourdough bakers use. Some (but not all) of the topics included in the class will be:
- Enriched breads (challah, brioche, Japanese milk bread)
- How to add inclusions that might hinder fermentation
- Challenging whole grains (einkorn, rye)
- Creating original recipes or variations
In addition to these topics, Karen will also contact you before class to see what topics you’re hoping to explore.
Prerequisites for the class:
- Consistent bakes of white or part whole grain (or all whole grain) sourdough
breads
- An awareness of Bakers Percentage and at least a little use of it
- Comfort with using weight measurements (as opposed to volume measurements)
Please feel free to email Karen to explore if this class is right for you. Khirsch743@gmail.com