Thankfully we have 6 other Bread Classes for you to choose from. Check our top choices below or see all classes for more options.
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I love the flavor of 100% freshly milled, whole wheat bread, with nothing taken out and nothing but salt and water added in. I'll take you step by step through my regular weekly bread baking routine, from selecting and blending grains, milling the grains, using and feeding the starter, mixing the dough, shaping, slashing and baking (and of course, eating). This is a hands-on class, though we will bake a couple loaves that I prepped the day before. We will sample the bread with butter we churn in class.
You will go home with:
It doesn't matter if you have a mill or not, you'll learn a lot about bread baking in this class that you can apply to your own baking. The purpose of this class is to give you a complete overview and the tools, knowledge, confidence, and most of all, the inspiration to keep baking bread.
WHAT TO BRING:
1. A mixing bowl. You can make your dough in and take it home in the same bowl. I am happy to provide a bag to take your dough home in, but let's save the planet!
2. A starter container. You will take home starter in a plastic disposable ramekin. But if you have a pint or quart jar to keep your starter in, why not skip the single use plastic?
3. An apron. Flour will be flying around.
4. For fun if you want to bring your favorite jam or cheese or whatnot to eat with the fresh bread.
Note: All four items above are optional. I've got you covered 100% if you forget any or all of the above!
Still have questions? Ask the community.
This class isn't on the schedule at the moment, but save it to your Wish List to find out when it comes back!
Welcome to The King's Roost! It's Fun to grow things and make stuff you can eat, use and share.
The King's Roost is a retail store and school of DIY, supplying you with the tools, instruction, workshops, encouragement, and community you crave so you can embark on a new project or pursue your...
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Have you longed to share bread made with your own hands with family and friends, to smell the aroma of freshly baked loaf in your own kitchen? Would you like to refine your baking skills? Or would you simply like to play with dough for a few hours on a weekend afternoon? Whatever the reason, join us for a hands-on class in the basics of bread baking....
Saturday Apr 18th, 11am - 1:30pm
Learn how to make the oldest food known to mankind. We cover techniques to produce quick baked goods for everyday meals and special dinners. At the end of class, sample your breads right out of the oven, watch the steam rise and the butter slowly melt as we pair with jellies and jams. The recipes include: Pain de Ménage Brioche...
Saturday Apr 11th, 4pm - 6:30pm
We delve deeper into the process of making artisan bread. In this 2 day, two and a half hour hands-on class, we will discuss the use of yeasted starters in bread-making and further explore the wonderful art and science of fermentation. We will make a few different breads using our yeasted starters as well as working with different grain flours, including...
Thursday Apr 2nd, 11am - 1:30pm
In this crave-worthy class, our Artisan Bakers share surprisingly simple methods for producing rich buttery Brioche and deliciously delicate Challah. Create hands-on classic braided shapes and much more! Your fragrant, golden, loaves will be the absolutely “toast” of the town! After the deliciousness, the class will divide the day’s bake to...
Wednesday Apr 15th, 11am - 1:30pm
Tender, flaky, and buttery – is it any wonder why we can’t keep our hands off of freshly baked biscuits and scones? Although not difficult to make, there are some simple secrets to making flaky biscuits and tender scones. In this two and a half hour class, you will receive hands-on instruction from one of our skilled bakers on the techniques...
Sunday Apr 5th, 11am - 1:30pm
Calling all BREAD aficionados...do we have a class for you!!! In this hands-on weekend intensive course, you will pick up versatile bread-making techniques from various regions while learning how to make seven different types of bread, both savory and sweet, ranging from croissants and sourdough to focaccia and brioche. Students will work in pairs,...
Saturday Apr 18th, 2:30pm - 8:30pm(2 sessions)
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