Just in time for impromptu Soup & Bread dinner parties and grand weekend brunches. Chef Christy Erickson-Prior will teach us to make French baguettes, artisan breads & delightful light & flaky Brioche. You will learn the professional approach to scaling ingredients using the “Baker's Percentage”, allowing you to make one loaf or fifty, so that your recipes will always be fool proof. In class we will cover the bread making skills necessary to make lean doughs, enriched doughs, sponges and sour doughs.
