Learn the foundations of baking at home with our 4-week series course! This series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn to how and when to make substitutions, and develop techniques for more professional-looking and tasty results every time you bake.
Week 1: MUFFINS, QUICK BREADS, & POUND…
Learn the foundations of baking at home with our 4-week series course! This series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn to how and when to make substitutions, and develop techniques for more professional-looking and tasty results every time you bake.
Week 1: MUFFINS, QUICK BREADS, & POUND CAKES This week we’ll be covering the techniques used in most breakfast pastry recipes! We’ll be working on how to properly weigh ingredients, what to look for in dough consistencies, and how to make substitutions.
Fruit Scones
Pound Cake
Blueberry Streusel Muffins
Week 2: COOKIES, BROWNIES, & BARS We'll cover creaming, butter temperatures, working with different percentages of chocolate, and bakery techniques for do-ahead doughs.
Chocolate Chip Cookies,
Oatmeal Cookies (Demo Only)
Brownies
Linzer Cookies
Week 3: INTRO TO BREAD MAKING Afraid of yeast? We're going to mix, knead, stretch and shape three types of bread, from lean to enriched and experiment with a variety of white and whole wheat flours
Milk Bread
Focaccia
Pita
Week 4: PIES We will learn how to make fool-proof pie dough and fruit filling from scratch, roll it out, and explore various crimping and baking techniques.
All-Butter Pie Dough
Double-Crusted Seasonal Fruit Pie
Class Time: 9:30am - 1:00pm PST (3.5 hours) Class Category: Series Course, Baking
Additional Information:
Students work individually.
If you’d like to set up a payment plan for a Series Course, please email our Front Desk (receptionist@thegourmandiseschool.com). Please note that space is limited and a seat is not guaranteed until arrangements are confirmed.