Sourdough Rolls with New York State Grain - February 19th
When:
Wednesday, February 19th, from 5:30-8pm.
Where:
Vitsky Bakery - 3 Main Street, Wassaic, NY.
What:
Hosted by veteran baker and instructor, Rhonda Crosson, this is a 2.5-hour, hands-on class on how to produce a versatile, ciabatta-like sourdough table bread with organic, stoneground New York state grown flour.
Participants will hand-mix their own individual doughs, as well as observe how to mix with a stand mixer. Sourdough and local grain benefits will also be shared during the class.
Participants will bring home half a dozen freshly baked rolls, a dough that they have mixed themselves in class to be baked at home, and a freshly fed sourdough starter.
Participants will be standing for most of the class (seating will be available if needed); please wear comfortable closed-toe shoes.
*Class may be cancelled in the case of low enrollment (minimum 6 students per class). In the case of cancellation, participants will receive a full refund.
When:
Wednesday, February 19th, from 5:30-8pm.
Where:
Vitsky Bakery - 3 Main Street, Wassaic, NY.
What:
Hosted by veteran baker and instructor, Rhonda Crosson, this is a 2.5-hour, hands-on class on how to produce a versatile, ciabatta-like sourdough table bread with organic, stoneground New York state grown flour.
Participants will hand-mix their own individual doughs, as well as observe how to mix with a stand mixer. Sourdough and local grain benefits will also be shared during the class.
Participants will bring home half a dozen freshly baked rolls, a dough that they have mixed themselves in class to be baked at home, and a freshly fed sourdough starter.
Participants will be standing for most of the class (seating will be available if needed); please wear comfortable closed-toe shoes.
*Class may be cancelled in the case of low enrollment (minimum 6 students per class). In the case of cancellation, participants will receive a full refund.
When:
Wednesday, February 19th, from 5:30-8pm.
Where:
Vitsky Bakery - 3 Main Street, Wassaic, NY.
What:
Hosted by veteran baker and instructor, Rhonda Crosson, this is a 2.5-hour, hands-on class on how to produce a versatile, ciabatta-like sourdough table bread with organic, stoneground New York state grown flour.
Participants will hand-mix their own individual doughs, as well as observe how to mix with a stand mixer. Sourdough and local grain benefits will also be shared during the class.
Participants will bring home half a dozen freshly baked rolls, a dough that they have mixed themselves in class to be baked at home, and a freshly fed sourdough starter.
Participants will be standing for most of the class (seating will be available if needed); please wear comfortable closed-toe shoes.
*Class may be cancelled in the case of low enrollment (minimum 6 students per class). In the case of cancellation, participants will receive a full refund.