Baking Classes Blog

Perfect Pie Crust & Focaccia Bread

9/18/2015

Everyone needs to know the basics and making a good pie crust is a must. A flaky crust is perfect for pies but there are so many uses for pastry. Everything tastes better wrapped in pastry!

This class will give you an easy recipe that anyone can make a 100% whole grain crust. Not only will we be talking about the grains to use but different laminating techniques that will put your crust over the top.

Focaccia Bread is a perfect side with salad, or soup. It'a a high hydration dough which is different to make than a loaf of bread. I will show you the slap and fold technique used when dealing with these types of dough's.

Class will start at 9 AM and end around Noon
Cost is $30.00
Snacks and drinks will be provided so all you will need to bring is a pen to take extra notes on your hand out.

We will make a Quiche for lunch and Focaccia Bread to go along with it. You will take home a bag of pie crust mix to make several crust at home.

So come hungry and join us for this class, I'm sure you will learn a lot and enjoy a wonderful meal with friends.

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Braided Sweet Bread

1/11/2015

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Learn a Japanese technique which you can apply to other breads you make. The Tangzhong technique is very versatile and easy but, will allow you to make very soft fluffy 100% whole grain breads.

What you will learn and do in the Sweet Bread class:
Class Starts at 9:00AM and ends around 1PM

1. This bread is made with a Japanese technique called the Tangzhong Method.
2. Learn how to make the fruit compote.
3. Discuss what whole grain is, types of grains available and how they can benefit you.
4. Tricks you will not find in any books... information you can use at home when baking bread.

You will take home a bread mix to practice what we have learned
Lunch will be served along with snacks and drinks.
Cost for the class is $30.00 each participant

If you are interested in attending a baking class in the future send me an email and I will put you on my list. I will email you about the class and when my next classes are. Class size is limited to eight, so they fill up quickly.

Monthly Calendar (click here)

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Desem (Sourdough) Bread

1/11/2015

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This is a Belgium old time starter, wonderful in texture and mild in taste. Like all starters it must be fed on a weekly basis so if you don't bake often this might not be the class for you. Two years ago when I started the Desem I was not baking every week so it became a burden to keep and feed. I put it into the freezer and it stayed frozen for 18 months until I decided to give it another try. It came back to life after a few feedings and I now use it every week to make bread. Read More...

The bread will be made all by hand for those folks who do not have a mixer or wish to do bread by hand. (Kneading is 4 minutes total)

You will need to have taken another bread class first before taking this advanced class

What you will learn and do in the Desem Spelt Loaf and Rolls
Class Starts at 9:00AM and ends around 1PM
1. Discuss starters and the advantages of using them
2. Spelt what it is and how to use it in baking
3. Sample whole grain cookies, or muffins
4. This is a 2 day process for the bread using a Soaker, Desem, and Final dough to complete the bread.
5. Learn how to make a light high loaf of bread using whole grain flour.
6. Then we make rolls we discuss the different types of rolls, from large buns to knots.
7. Tricks you will not find in any books... information you can use at home when baking bread.

You will take home Desem kit & bread mix to practice what we have learned
Cost for the class is $30.00 each participant

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Rye Bread Class

1/11/2015

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Finally an easy Rye Bread that you will be proud of. It's made with a biga and soaker with no special mixer required to achieve a light loaf.
What you will learn and do in the Rye Bread Class:
Class starts at 9:00 AM

1. Discuss Rye and what makes it special and difficult to work with.
2. Sample whole grain snacks
3. Learn how to make rolls and a loaf of bread.
4. Lunch will consist of the rye rolls along with soup

Cost for the class is $30.00 each participant and includes a Rye Bread Mix to practice at home.

If you are interested in attending a baking class in the future send me an email and I will put you on my list. I will email you about the class and when my next classes are. Class size is limited to eight, so they fill up quickly.

Monthly Calendar (click here)

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7 Grain Bread Class

1/11/2015

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Class Starts at 9:00am ends around 1pm

What you will learn and do in the slow 7 grain bread class:

Discuss what whole grain is, types of grains available and how they can benefit you.
Sample whole grain cookies, or muffins
This is a 2 day process for the bread so we will make the Biga, and Final dough in steps.
Learn how to make a light high loaf of bread using whole grain flour. We will make 1 loaf using a proofing basket, it's easy and looks very professional. Then we make rolls and discuss the different types of rolls from large buns to knots.
Tricks you will not find in any books... information you can use at home when baking bread.

Cost for the class is $30.00

This class is a bit more difficult compared to the basic whole grain bread, because cooked cereal is used in the dough. The bread is excellent as toast and perfect with peanut butter and jelly. The bread is slightly sweet, with added texture of the cook grains. A favorite of many in my classes.

If you are interested in attending a baking class in the future send me an email and I will put you on my list. I will email you about the class and when my next classes are. Class size is limited to eight, so they fill up quickly.

Monthly Calendar (click here)

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Pizza & Calzone Class

1/11/2015

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We will make pizza in a pan along with making one on a stone using a pizza peel and on a pizza screen. The Calzone's are easy and you can stuff them with anything.

What you will learn and do in the pizza and calzone class:
1. Discuss what whole grains are, types of grains available and how they can benefit you.
2. Sample whole grain cookies, muffins or scones
3. Learn how to make pizza crust using whole grain flour you will never eat pizza out again.
4. Calzones use the same dough but you can stuff them with anything.
5. Learn an easy way to make pizza sauce
6. Tricks you will not find in any books... that will help you with bread making
7. Lunch will be our pizza and calzones

Cost for the class is $30.00 each participant and includes a pizza crust mix to practice at home.

If you are interested in attending a baking class in the future send me an email and I will put you on my list. I will email you about the class and when my next classes are. Class size is limited to eight, so they fill up quickly.

Monthly Calendar (click here)

1 Comment

Whole Wheat Bread Class

1/11/2015

4 Comments

The bread will be made all by hand for those folks who do not have a mixer or wish to do bread by hand. (Kneading is 4 minutes total) This is a really easy class and anyone can make bread.

What you will learn and do in the slow fermentation bread class:
Class Starts at 9:00AM and ends around 1PM
1. Discuss what whole grain is, types of grains available and how they can benefit you.
2. Sample whole grain cookies, or muffins
3. This is a 2 day process for the bread using a Soaker, Biga, and Final dough to complete the bread.
4. Learn how to make a light high loaf of bread using whole grain flour. We will make 1 loaf using a
different technique to roll the dough. Then we make rolls we discuss the different types of rolls
from large buns, to knots.
5. Tricks you will not find in any books... information you can use at home when baking bread.

You will take home a bread mix to practice what we have learned
Cost for the class is $30.00 each participant

If you are interested in attending a baking class in the future send me an email and I will put you on my list. I will email you about the class and when my next classes are. Class size is limited to eight, so they fill up quickly.

Monthly Calendar (click here)

4 Comments

Baking Class Reviews

1/11/2015

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Since starting your “baking classes”, I have gotten fairly good results. Your methods and techniques have been a big help. After your last class, I prepared the whole wheat recipe with good results. Since then, I bought two Pullman pans and made a recipe for “featherpuff bread”, using the information and directions from this last class. Your classes have been well worth the time. Thanks for your all your help and assistance. I’ll be watching for your next class I may be interested in.
Thanks again. ____________________________________________________________
Thank you so much for presenting such a wonderful class. I learned so much and enjoyed meeting a group of wonderful ladies. I look forward to the next class! Carolyn
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I have been baking bread all my life and sometimes it turns out perfect and then other times it's very heavy. I never could figure out what I was doing wrong. Thanks so much for such a great class, I came away with a much better understanding on the process.
Debbie
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Tamara, I want to thank you for offering this class. I have never been able to bake bread and now every loaf comes out light and wonderful. The addition of whole grain into our diet has helped my husband since he is diabetic and I have lost weight. Let me know when you are having your next Pizza Class.
Thanks, Sharon
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I enjoyed you're class very much. I learned some things today that I can use in my future cooking. I really liked the bread and when I get a good bread pan I will make up the bread that you sent home with us all.
I am interested in attending the next class on pitas or pizza crust.
I am also interested in getting the live spore thing that you add to milk. (Kefir)

I enjoyed the whole grain bread making class. It was relaxed and fun with wonderful tips and suggestions. Would recommend to anyone who enjoys bread and eating healthy.

Thanks for the lunch and good company
Looking forward to next time
Connie
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Tamara
Just a note to say how much I enjoyed your class, as well as meeting you. My first two attempts at bread were not bad for a novice! My third attempt is rising as we speak. Even after 30 years of bread baking, I learned an amazing amount from you.

Thanks again. Your presentation was flawless, personal and very, very informative.
Sadie
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Thank you Tamara, for sharing you're knowledge. The whole grain pizza and calazone's that we prepared during class today was top notch delicious. You provide easy step by step directions, that are written down and provided for later use. I would recommend you're class to anyone! Looking forward to the pita lesson.
Thanks again,
Connie
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Tamara,
Thank you so very much. We truly enjoyed the class and a lot of questions got answered for me. I have not made bread yet as canning as been in full force since we returned. I am hoping to get finished with it all today so I can concentrate on the bread.
Thanks, Nan

I just had to tell you I finally got a loaf of bread made and it is
wonderful! So nice to be able to make good healthy bread :)
Nan
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Hello Tamara! You were right about the bread being filling as I am still STUFFED from lunch. I genuinely thought your class was under priced for the amount of time, energy and information that you provided. See you soon.
Ann
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Hello Tamara, I enjoyed the class very much it was very informative and it is good to get to know you. I will let you know how my loaf turns out. I found my glasses. Thanks again Diane
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It was a GREAT class and I am so glad I attended. I am waiting for the cookie dough to chill, have the grains cooked and am waiting for them to cool. I plan to make the bread tomorrow!! My husband liked the rolls!!
Nettie
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What a great group! Tamara, I can't thank you enough for all the work you
have done to understand grains, for your willingness to share and for your
superior teaching skills. Lunch was delicious, and I haven't had the usual
afternoon hunger attack.
Gay
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Your whole grain class was terrific. You are a natural teacher. Thank you for a wonderfully informative day...yummy, too.
Betty
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I very much enjoyed the class and my husband loved the calzone and pizza slice I brought home. I certainly will be making it again.
Sherry
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Tamara, I fixed my pizza a couple of weeks ago and it was absolutely the best pizza crust I've ever made. So glad I took the class. My husband's ready for another pizza (he raved about the first one for a week).
Bunny
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Thanks Tamara, I had a really good time at the class and so did all my friends. I made your bread today and it is really good..not as light as yours came out, but I think I will get better at it as time goes on. I’ll try again when we finish this loaf. Great class. I learned so much.
Luanne
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Tamara
I've made the pizza crust many times--it is so simple. I've made a loaf of bread once, and it turned out great. We've been traveling so now I should have time to make more bread! Thanks again for a great class
Gay

I am a real fan of your cooking lessons. You are always well prepared, interesting, great handout, ...and a wonderful meal. Many thanks to you! I've started the bread from the ingredients you gave us. Plan to finish it up tomorrow.
Gay
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Tamara, I had a great time at your whole grain bread class. I am thankful for all your study and knowledge, mostly for your wonderful way of sharing it with your class. Although I haven't tried my started kit yet to test my retention skills I already know that I want to take more classes!
Robin
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The class was great. We will be making bread next week.
You have it all together and the pace was just right.
Dick C
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I took the class and found it very informative and helpful. The soup for lunch was delicious.
Audrey

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Perfect Pie Crust & Focaccia Bread

Braided Sweet Bread

Desem (Sourdough) Bread

Rye Bread Class

7 Grain Bread Class

Pizza & Calzone Class

Whole Wheat Bread Class

Baking Class Reviews

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