About every six weeks, Journeyman offers a different bread baking class for up to six students per class. Topics range from “Bread Baking 101” to “Secrets of Sourdough.” Here are the details for the next class:
BAKING WITH WHOLE GRAINS & SEEDS
DATE: Saturday, July 21, 2018
TIME: 10am – 2pm
LOCATION: Peekskill, NY
Class size is limited to six students.
This class will focus on using whole grains and seeds as primary ingredients in sourdough bread baking. We will explore the use of flaxseed, sunflower seeds, rolled oats, sesame seeds, cracked rye, and whole wheat and the best methods for preparing these grains for use in baking. Students will each mix, shape and bake a Five-Grain Sourdough boule, as well as a loaf of Vollkornbrot (German Rye).
Some bread baking experience is recommended. This class will include a whole grain pizza lunch that students will prepare. This is a hands-on class (bring an apron!) led by Michael Sellers, owner of Journeyman Bakery and voted Best New Bread Baker by Westchester Magazine in 2017. Students will receive further information and confirmation after registration. For more information, please email Michael.
Click here to register for this class.