Yeast Workshop

I’ve often heard from relatives and clients that they tend to avoid working with yeast. They tell me that, for them, baking falls into two categories: “regular” baking and “complicated” baking with yeast…
I created this workshop to help you fall in love with this amazing and delicious style of baking – because there is nothing (truly nothing!) better than filling your home with the smell of freshly baked yeast pastries!

What will we learn in the workshop?

  • The differences between the various types of yeast
  • How to work properly with different types of yeast
  • Understanding different types of flour and the role of gluten
  • Techniques for folding dough and various braiding styles
  • Proper baking methods
  • How to extend the shelf life of yeast-based pastries

Each participant will prepare:

  • 2 Challahs (soft breads) in different braiding styles (elongated and round)
  • Babka (chocolate-filled kranz)
  • Cinnabon (cinnamon rolls)

*All workshops include a snack buffet and non-alcoholic beverages.

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