May 18-Learn to Bake Bread:Caraway Rye A/TX

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glutenfreebread.jpg

May 18-Learn to Bake Bread:Caraway Rye A/TX

60.00

Think you're too busy to make freshly-baked bread any day of the week?  Pshaw! You Can Do This!

In this intimate, hands-on class, learn the secrets of turning out beautiful, crackling-crusted Caraway Rye bread in only minutes a day using this no-knead approach. You'll take home the basic skills required to bake homemade bread with little effort and time, yet with the same impressive results you'll find from the best artisan bakers. 

A perfect class for cooks of all ages and stages, you’ll experience hands-on, individualized instruction, learn how to mix dough and form loaves, enjoy a deli-style Reuben sandwich made with the same bread you'll learn to bake, and develop a sharp set of bread-baking skills to impress your family, friends….and most importantly, YOU. You’ll beam with pride as you take home your handiwork— a ready-to-bake at home loaf, and a freshly-baked loaf to enjoy. 

You’re an AWESOME cook. Come uncover your genius.

No refunds, however your ticket is transferable to another participant.

May 18 | 6:30-8pm | BYOB

Class located in S. Austin/Bouldin Creek/78704. Address provided 24 hours prior to class.  

No refunds, however your spot may be transferred to another with prior approval.

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

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