This comprehensive class explores every aspect of bread baking for the home baker. Lecture topics include the function of ingredients, pre-ferments, and how to facilitate maximum rise. There is extensive hands-on work in yeast breads, from basic bread through whole grains, sweetened breads, sourdough and starter-based breads. Some class time will also be devoted to techniques for baking powder breads, and the action of chemical leavens through the production of quick breads and scones.

• Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont.
• Adult Intensive Hands-on Class
• Monday through Thursday, May 19-22, 1 to 5 pm daily