Baking is beloved across all groups and populations worldwide, but the fundamental techniques and science often remain a bit of a mystery. In this class, we’ll jump into some of the foundational baking techniques and the science behind how they work. We’ll learn about dough hydration & baker’s math, hydrolysis and gluten formation, bassinage and protein matrix alignment, and much more as we make herbed focaccia, yeasted dinner rolls, and rough puff pastry in this 3-hour baking fundamentals class.
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