Whole Grains and Wood Fired Oven Cookery

June 17-21, 2010

During this long weekend workshop, Don Reed, baking and pastry instructor from
Seattle Central Community College, will lead us in the development of artisan breads, the mystery of the fermentation process; be it sour dough starters or other lacto-fermented products. We will discuss how to build a wood fired oven and how Bread this ancient form of cookery can shape the rhythm of our days, as well as provide us with heat for all types of cookery. Discover how bread and whole grains can be utilized in a variety of recipes.

  • Understanding Fermentation
  • Intro to the Science of Pre-ferments
  • The Baking Process and Dough Mixing
  • Wood Fired Oven History
  • Baking and Cooking in a Wood Fired Oven
  • How to Build a Wood Fired Oven– Firing and Maintaining Heat
  • Probiotics and the Craft of Live Cultures -Vegetable Krauts, Kimchi and Red Miso
  • Preserves –Jam and Chutney
  • Basics of Cheese Making

If you love bread this is the workshop for you! Arrive the evening of June 17th and leave after breakfast on June 21st, $595 per person, includes all course materials, meals and lodging. (transportation not included)

Application
We have added the option to pay your tuition online, but if you would rather send us a check along with your application, the instructions are on the application. Thank you!