The Baking Education Center
King Arthur Flour,
Norwich, Vermont
800-652-3334
HANDS ON CLASSES
Beauty & The Baguette
At last! Tame the beastly baguette with this hands-on class to help you
make the best possible baguettes in your home oven. Learn how to work with
a pre-ferment to achieve the maximum flavor. You will mix the dough in an
electric mixer, then practice shaping and slashing loaves, and see how to
set up your home oven to use steam for the crunchy crust we all crave!
May 19, 2002, Sunday, 11-3 pm
Cost:$65.00
Registration Info: Registration required.
*************
Bread: Principles & Practice
This comprehensive class explores every aspect of bread baking for the home
baker. Lecture topics include the function of ingredients, pre-ferments,
and how to facilitate maximum rise. There is extensive hands-on work in
yeast breads, from basic bread through whole grains, sweetened breads,
sourdough and starter-based breads. Some class time will also be devoted to
techniques for baking powder breads, and the action of chemical leavens
through the production of quick breads and scones.
May 20-23, 2002, Mon through Thurs, 1-5 pm daily
Cost:$350.00
Registration Info: Registration required.
************
Brioche for Brunch
Discover the secrets to working with this wonderfully rich dough. Once
you've mastered its production, the class will fashion a variety of brunch
breads from the basic brioche dough, including some spectacular ideas for
leftovers, if there are any!
May 26, 2002, Sunday, 11-3 pm
Cost:$65.00
Registration Info: Registration required.
**************
Yeast Breads: The Basics & Beyond
Overcome yeast anxiety forever with this class on basic yeast bread! Plunge
your hands into the dough and see how easy it is to mix and knead bread
that is successful every time. Learn how different ingredients affect the
outcome of your loaves, and take home a loaf of the easiest bread you'll
ever bake!
May 28, 2002, Tuesday, 9am-noon
Cost:$40.00
Registration Info: Registration required.
**************
Far-Flung Flatbreads
We've combed the world for the best flatbreads, and come up with an
international assortment sure to whet your appetite for these ancient
breads. From India to Italy, you'll taste your way across continents,
mastering the simple techniques to reproduce each country's specialty in
your own kitchen.
May 30, 2002, Thursday, 6-8:30 pm
Cost:$40.00
Registration Info: Registration required.
********************
A Sonata of Sweet Breads
Wow your friends and family with these delicious and decorative sweet
breads! Master the six-stranded braid, and discover the secrets of stollen
and sticky buns to make the best possible presentation for meals and gifts
alike.
June 1, 2002, Saturday, 1-5 pm
Cost:$65.00
Registration Info: Registration required.
***********
The Magic of Wild Yeast: Sourdough
Learn the traditional techniques for baking with sourdough, as well as some
shortcuts for achieving sour flavor in your breads. This hands-on class
teaches the care and feeding of sourdough starters, use of sourdough in
yeasted and non-yeasted products, and techniques for achieving the
crispiest possible crust.
June 9, 2002, Sunday, 11-3 pm
Cost:$65.00
Registration Info: Registration required.
**************
Tea Time: Quick Breads & Scones
Have light scones and tender tea breads eluded you? See how simple baking
can be, with these quick and delicious recipes for tea(or any) time. Learn
how to handle these delicate doughs for the tastiest results!
June 13, 2002, Thursday, 6-8:30 pm
Cost:$40.00
Registration Info: Registration required.
***************
Yeast Breads: The Basics & Beyond
Overcome yeast anxiety forever with this class on basic yeast bread! Plunge
your hands into the dough and see how easy it is to mix and knead bread
that is successful every time. Learn how different ingredients affect the
outcome of your loaves, and take home a loaf of the easiest bread you'll
ever bake!
June 17, 2002, Monday, 6-9 pm
Cost:$40.00
Registration Info: Registration required.
******************
Pizza Perfected
We love pizza, and we've come up with some techniques that will make pizza
to rival any you can buy. The class will cover the best dough and how to
transform it into the crust you crave! We'll also discuss true,
Neopolitan-style pizza and which cheeses and toppings offer the most
authenticity!
June 20, 2002, Thursday, 6-8:30 pm,
Cost:$40.00
Registration Info: Registration required.
***********************
Lofty Layers: Laminated Doughs
Learn the secrets of handling these tricky doughs. You'll practice folds to
create tender, crisp croissants. The class will focus on production, but
we'll also share tips for keeping this precious commodity on hand for
impromtu festivities.
June 22, 2002, Saturday, 1-5 pm Cost:$65.00
Registration Info: Registration required.
*********************
Hearth Loaves and Masonry Ovens
With Dan Wing, author of The Bread Builders: Hearth Loaves & Masonry Ovens.
Join us for a weekend of Hearth breadbaking with Dan Wing, author of The
Bread Builders: Hearth Loaves & Masonry Ovens. Attendance in the
demonstration is a pre-requisite for participation in the hands-on class.
The price reflects the cost of both classes.
June 28-29, 2002, Friday, 5-7 pm & Saturday, 9-1 pm
Cost:$150.00
Registration Info: Registration required.
**************
Hearth Loaves and Masonry Ovens
Sourdough Hearth Bread: Theory & Technique
The class will learn how to expand leavens, divide dough and shape loaves.
Students will also slash and bake loaves outdoors in Dan's masonry oven.
June 29, 2002, Saturday, 9-1 pm
Cost:$125.00
Registration Info: Registration required.
**************
Yeast Breads: The Basics & Beyond
Overcome yeast anxiety forever with this class on basic yeast bread! Plunge
your hands into the dough and see how easy it is to mix and knead bread
that is successful every time. Learn how different ingredients affect the
outcome of your loaves, and take home a loaf of the easiest bread you'll
ever bake!
Tuesday, 9 am to noon
Cost:$40.00
Registration Info: Registration required.
******************
Beauty & The Baguette
At last! Tame the beastly baguette with this hands-on class to help you
make the best possible baguettes in your home oven. Learn how to work with
a pre-ferment to achieve the maximum flavor. You will mix the dough in an
electric mixer, then practice shaping and slashing loaves, and see how to
set up your home oven to use steam for the crunchy crust we all crave!
Sunday, 11 to 3 pm
Cost:$65.00
Registration Info: Registration required.
**********
Breads From A Country Kitchen with Michael Jubinsky
Michael Jubinsky, a longtime spokesperson for King Arthur Flour, has been
spreading the good King Arthur word through national bread baking
demonstrations for 17 years. Join Mr. Jubinsky and banish yeast anxiety
forever with this intensive workshop on old-fashioned breads. Learn the
secret to tender rolls and sticky buns, and discover how to make the best
breads for toasting, slicing and sandwiches. Among the recipes are Violet's
Oatmeal Bread, Sweet Orange Rye Bread, and Cinnamon and Pecan Sticky Buns.
Class size limited to 12.
Friday, 2-6 pm
& Saturday 9-3 pm
Cost:$195.00
Registration Info: Registration required.
***************
Breads of the Mediterranean
Explore the summery of the Mediterranean, including Carta Da Musica, a
bread that is as thin as sheets of music paper.
Sunday, 11 to 3 pm
Cost:$65.00
Registration Info: Registration required.
************
Treasures Of The Deep (3rd, 4th & 5th grade completed)
Merlin's Magic Oven-Baking Camp for Kids
Create a sand castle good enough to eat at Merlin's Magic Baking Camp for
Kids. Dive in to baking oysters & pearls and a life preserver bread
decorated with denizens of the deep!
July 29-August 1, Mon-Thurs, 1-4 pm daily
Cost:$150.00
Registration Info: Registration required.
****************
The Magic of Wild Yeast: Sourdough
Learn the traditional techniques for baking with sourdough, as well as some
shortcuts for achieving sour flavor in your breads. This hands-on class
teaches the care and feeding of sourdough starters, use of sourdough in
yeasted and non-yeasted products, and techniques for achieving the
crispiest possible crust.
Sunday, 11 to 3 pm
Cost:$65.00
Registration Info: Registration required.
*****************
Bread: Principles & Practice
This comprehensive class explores every aspect of bread baking for the home
baker. Lecture topics include the function of ingredients, pre-ferments,
and how to facilitate maximum rise. There is extensive hands-on work in
yeast breads, from basic bread through whole grains, sweetened breads,
sourdough and starter-based breads. Some class time will also be devoted to
techniques for baking powder breads, and the action of chemical leavens
through the production of quick breads and scones.
Monday through Thursday
1 to 5 pm daily
Cost:$350.00
Registration Info: Registration required.
*************
Starter to Finish: Starter-Based Artisan Loaves
with Judy Ulinski
What gives artisan bread that wonderful, chewy texture and deep, rich
flavor? It's the starter, a combination of flour, water and a pinch of
yeast tempered for an hour, a day, a week/or a lifetime. We will examine
the classic American sponge, the Italian biga, and the French polish and
levain, and bake breads ranging from a crusty country loaf to a savory
nut-and-cheese-filled fougasse, incredibly brick-oven style pizza, and more.
Class size limited to 12.
Friday, 2 to 6 pm
& Saturday, 9 to 3 pm
Cost:$195.00
Registration Info: Registration required.
*****************
Life's A Picnic: Baking To Go
Whether you're on the beach, at the lake or enjoying the backyard patio,
Torta Rustica and Pissaladiere are "a meal in a bread" and best enjoyed
outdoors at room temperature.
Sunday, 11 to 3 pm
Cost:$65.00
Registration Info: Registration required.
****************
Bread-Based Summer Salads
For those hot, summer nights when you crave the bright flavors of the
vegetable garden, learn to make panzanella and fattoush: two international
salads that combine vegetables and bread with delicious results!
Monday, 6 to 8:30 pm
Cost:$40.00
Registration Info: Registration required.
**************
Yeast Breads: The Basics & Beyond
Overcome yeast anxiety forever with this class on basic yeast bread! Plunge
your hands into the dough and see how easy it is to mix and knead bread
that is successful every time. Learn how different ingredients affect the
outcome of your loaves, and take home a loaf of the easiest bread you'll
ever bake!
Thursday, 6 to 9 pm
Cost:$40.00
Registration Info: Registration required.
*************
Breads of the Mediterranean
Explore the summery of the Mediterranean, including Carta Da Musica, a
bread that is as thin as sheets of music paper.
Saturday, 1 to 5 pm
Cost:$65.00
Registration Info: Registration required.