Fundamentals of Cheese Making, Hearth Breads and Wood Fired Oven Cookery
June 15-19, 2012
Hearth Bread Video Greg Johnson video
Don Reed, baking and pastry instructor from Seattle Central Community College, will lead us in the development of artisan breads and 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 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, Yogurt and Kefir
- Fundamentals of Cheese Making
This year we are merging the bread and cheese workshop to give you more options, June 15-19 $895 tuition per person for the combined workshop. If you are simply interested in learning how to make cheese, June 15-16 ($295 per person) or the option to learn about hearth breads arrive June 16-19 ($695 per person) includes all course materials, meals and lodging. (transportation not included) We have added the option to pay your tuition online, but if you would rather send us a check along with your application, mailing instructions are on the application. Thank you!
Tuition Work Exchanges Opportunities contact loralea@quillisascut.com