In this brand new class, you'll mix your own high-hydration focaccia dough, fold in flavors of your choosing, then take your dough home in a pan to bake whenever you'd like over the next couple of days. We'll also bake—and eat!—plenty of focaccia during class, talk about how to maintain a sourdough starter, and discuss local flour options and how to make substitutions.

Learn the key points of traditional pretzel-making, including tips for making a lye solution at home, various shapes, and toppings. Students will participate in the entire process, from mixing to shaping to dipping, topping, and, finally, baking their own pretzels.

PRETZEL FOR KIDS!

Designed for bakers ages 7-12, along with an accompanying adult. Learn the key points of traditional pretzel-making in this slightly shortened and simplified version of our pretzel class. Students will participate in the entire process from mixing and shaping, to dipping in lye (with adult assistance), topping with salt and seeds and, finally, baking their own pretzels. Each participant will take home a half dozen pretzels they have shaped and baked, dough they have mixed to make more pretzels at home, and a sample of pretzel salt.

WHOLE GRAIN BAKING

This new class delves into the delights of baking with local, whole grain and high-extraction flours. We’ll focus on mixing and shaping our whole wheat sandwich loaf, which is based on the Approachable Loaf from the WSU Bread Lab. We’ll also demonstrate the mixing, shaping, and baking of our whole wheat raisin and olive oil brioche loaves. These three breads cover a range of techniques and flour types. We'll discuss (and taste!) the range of textures and flavors that result. Everyone will shape a loaf of our whole wheat sandwich bread to bake at home in a loaf pan. If you’ve ever wondered about flour terms like “high extraction” or “T85” or are looking for tips on how to get great texture out of 100% whole grain breads, this is the class for you!

Bagels

This hands-on class teaches the key points of making bagels: mixing, shaping, proofing, boiling, and baking. You learn techniques for baking New York style bagels in a home setting, as well as ample information about ingredients and process. Every participant will take home sourdough starter, a recipe with complete instructions, a half dozen freshly baked bagels, and dough to bake six more bagels at home.

White Sourdough

This hands-on class teaches the key points of sourdough bread baking: hand-mixing and folding, shaping, proofing and baking. You’ll observe what a fully proofed loaf looks like before it goes into the oven and use the dutch oven baking method to achieve a deliciously crackly crust. You'll also cover the basics of maintaining a liquid sourdough starter, including an appropriate feeding schedule. Everyone will leave the class with their own sample of sourdough starter, a recipe for Sea Wolf's white sourdough bread and a Sea Wolf tea towel.