COOK CLUB – YEAST BREADS
Understanding Yeast is the first step to being a great Bread maker. It acts as a leviner, dough developer and flavor builder. In this fun class we’ll learn the differences between “blooming” yeast and using instant yeast. We will gain understand of how Yeast works, how Gluten is developed and how kneading helps proteins and water link together. As dough becomes more elastic, with gluten development, it raises more and allows the fermentation process to develop flavor. We will learn about each of these processes and how to control them, to achieve the results we want. Our lesson includes making Cheesy, Chile “Smoker” Pull Apart Bread; Apple Cinnamon Bread; “Dillicious” Dill Bread; World Famous Sticky Buns; Jan’s 14- year- old -Amish Friendship Bread; fluffy Condensed Milk “Brioche-like” Yeast Bread; Nosh Board of Cheeses, Cold Cuts and Condiments. Jan will demonstrate how to create gorgeous decorative yeast breads!
If you cannot attend a class, with three day notice you can receive credit for the class. See Sweet Basil Cook Club for a complete description of this series.