Cook Culture: Sprouted and No-Knead Bread
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Join Chef Megan Hennis and delve into the world of sprouted grains and no-knead bread.
We will make a fantastic no-flour bread that will not only taste good; but, be easily digestible for those with an intolerance to wheat. We will be go through the process of sprouting wheat and making it into a wholesome loaf of bread.
No-knead breads are simple and amazing - with minimal effort you can create an artisan-style loaf of bread! We will make two no-knead bread recipes. The first is a 100% whole-wheat artisan style loaf. The second dough will be a focaccia. Half of this will be used to make a delicious flat bread appetizer (to eat while we bake the rest of the breads) and with the other half, we will make an Herb and Parmesan focaccia.
Menu:
-Sprouted wheat bread
-No-Knead 100% Whole Wheat Bread
-Herb and Parmesan Focaccia
-Flat Bread Appetizer
Register for the January 24 class
Register for the February 28 class
| Cost: |
General: $85 |
Category: |
Everything Else Culinary Workshops |
| Location: |
Cook Culture - Victoria Cooking School
1317 Blanshard St, The Atrium Building , Victoria |
This event is for Adults | |
| More Info: |
Cook Culture [email protected] (250) 590-8161 Event Website |
Views: | 1812 |
