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{"id":6586763804777,"title":"April 21st @ 10:30 AM - Online Bread Class w\/ Wil","handle":"april211030amonlinebreadclasswwil","description":"\u003cdiv class=\"adM\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"adM\"\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003eThis is a first-of-its-kind \u003cspan class=\"il\"\u003eonline\u003c\/span\u003e interactive \u003cspan class=\"il\"\u003eclass at Love To Cook\u003c\/span\u003e. That means we'll meet on a Zoom call and you can ask me questions and I'll answer. I anticipate the \u003cspan class=\"il\"\u003eclass\u003c\/span\u003e lasting about an hour. \u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe'll be discussing how to bake scratch-made fluffy and delicious whole-grain \u003cspan class=\"il\"\u003ebread\u003c\/span\u003e. We'll work our way through a basic recipe and by the end of the \u003cspan class=\"il\"\u003eclass\u003c\/span\u003e I will have taught you the principles about the useful lifetime of yeast, what the heck gluten formation is all about, what the dough should feel like when mixed, and knowing when to put the risen loaf in the oven. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe'll also talk about common pitfalls and why certain things may be happening with your past loaves that didn't turn out how you wanted them to.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eFor the \u003cspan class=\"il\"\u003eclass\u003c\/span\u003e we'll need:\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eIngredients:\u003c\/div\u003e\n\u003cdiv\u003e5 lbs. Whole Grain Wheat Flour \u003c\/div\u003e\n\u003cdiv\u003eInstant yeast (I use the SAF red or gold)\u003c\/div\u003e\n\u003cdiv\u003ewater\u003c\/div\u003e\n\u003cdiv\u003e1\/2 C honey\u003c\/div\u003e\n\u003cdiv\u003esome salt\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eEquipment:\u003c\/div\u003e\n\u003cdiv\u003ekitchen scale \u003c\/div\u003e\n\u003cdiv\u003eMixer like a Bosch or a KitchenAid\u003c\/div\u003e\n\u003cdiv\u003eBench Scraper\/ dough divider\u003c\/div\u003e\n\u003cdiv\u003ebowl scraper\u003c\/div\u003e\n\u003cdiv\u003ea couple of big mixing bowls\u003c\/div\u003e\n\u003cdiv\u003esome olive or vegetable oil\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eP.S. In the future we'll be charging for \u003cspan class=\"il\"\u003eclasses\u003c\/span\u003e like this. In-person this \u003cspan class=\"il\"\u003eclass\u003c\/span\u003e works great and we've experimented. Please include your phone number and email so we can send you the link the day before.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2021-04-06T13:13:41-06:00","created_at":"2021-04-06T13:13:47-06:00","vendor":"Not specified","type":"Class","tags":["April 2021"],"price":100,"price_min":100,"price_max":100,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39344972824681,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"04052021virtual","requires_shipping":false,"taxable":false,"featured_image":null,"available":true,"name":"April 21st @ 10:30 AM - Online Bread Class w\/ Wil","public_title":null,"options":["Default Title"],"price":100,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/8d7e2712f30510961f3d69d824bf06b0ac108c6d.png?v=1617736427"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/8d7e2712f30510961f3d69d824bf06b0ac108c6d.png?v=1617736427","options":["Title"],"media":[{"alt":null,"id":20476452536425,"position":1,"preview_image":{"aspect_ratio":1.439,"height":415,"width":597,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/8d7e2712f30510961f3d69d824bf06b0ac108c6d.png?v=1617736427"},"aspect_ratio":1.439,"height":415,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/8d7e2712f30510961f3d69d824bf06b0ac108c6d.png?v=1617736427","width":597}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv class=\"adM\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"adM\"\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003eThis is a first-of-its-kind \u003cspan class=\"il\"\u003eonline\u003c\/span\u003e interactive \u003cspan class=\"il\"\u003eclass at Love To Cook\u003c\/span\u003e. That means we'll meet on a Zoom call and you can ask me questions and I'll answer. I anticipate the \u003cspan class=\"il\"\u003eclass\u003c\/span\u003e lasting about an hour. \u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe'll be discussing how to bake scratch-made fluffy and delicious whole-grain \u003cspan class=\"il\"\u003ebread\u003c\/span\u003e. We'll work our way through a basic recipe and by the end of the \u003cspan class=\"il\"\u003eclass\u003c\/span\u003e I will have taught you the principles about the useful lifetime of yeast, what the heck gluten formation is all about, what the dough should feel like when mixed, and knowing when to put the risen loaf in the oven. \u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe'll also talk about common pitfalls and why certain things may be happening with your past loaves that didn't turn out how you wanted them to.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eFor the \u003cspan class=\"il\"\u003eclass\u003c\/span\u003e we'll need:\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eIngredients:\u003c\/div\u003e\n\u003cdiv\u003e5 lbs. Whole Grain Wheat Flour \u003c\/div\u003e\n\u003cdiv\u003eInstant yeast (I use the SAF red or gold)\u003c\/div\u003e\n\u003cdiv\u003ewater\u003c\/div\u003e\n\u003cdiv\u003e1\/2 C honey\u003c\/div\u003e\n\u003cdiv\u003esome salt\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eEquipment:\u003c\/div\u003e\n\u003cdiv\u003ekitchen scale \u003c\/div\u003e\n\u003cdiv\u003eMixer like a Bosch or a KitchenAid\u003c\/div\u003e\n\u003cdiv\u003eBench Scraper\/ dough divider\u003c\/div\u003e\n\u003cdiv\u003ebowl scraper\u003c\/div\u003e\n\u003cdiv\u003ea couple of big mixing bowls\u003c\/div\u003e\n\u003cdiv\u003esome olive or vegetable oil\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eP.S. In the future we'll be charging for \u003cspan class=\"il\"\u003eclasses\u003c\/span\u003e like this. In-person this \u003cspan class=\"il\"\u003eclass\u003c\/span\u003e works great and we've experimented. Please include your phone number and email so we can send you the link the day before.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

April 21st @ 10:30 AM - Online Bread Class w/ Wil

Product Description


This is a first-of-its-kind online interactive class at Love To Cook. That means we'll meet on a Zoom call and you can ask me questions and I'll answer. I anticipate the class lasting about an hour. 
We'll be discussing how to bake scratch-made fluffy and delicious whole-grain bread. We'll work our way through a basic recipe and by the end of the class I will have taught you the principles about the useful lifetime of yeast, what the heck gluten formation is all about, what the dough should feel like when mixed, and knowing when to put the risen loaf in the oven. 
We'll also talk about common pitfalls and why certain things may be happening with your past loaves that didn't turn out how you wanted them to.
For the class we'll need:
Ingredients:
5 lbs. Whole Grain Wheat Flour 
Instant yeast (I use the SAF red or gold)
water
1/2 C honey
some salt
Equipment:
kitchen scale 
Mixer like a Bosch or a KitchenAid
Bench Scraper/ dough divider
bowl scraper
a couple of big mixing bowls
some olive or vegetable oil
P.S. In the future we'll be charging for classes like this. In-person this class works great and we've experimented. Please include your phone number and email so we can send you the link the day before.
Maximum quantity available reached.