|Dates:||November 16, 2017 Other Dates|
|Meets:||Th from 6:00 PM to 9:00 PM|
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We’ll start this party tasting sweet and savory, slow start, artisan breads. Then, by experimenting with starters and sponges, you’ll learn how to develop flavors and textures. Finally, you’ll return home with dough for both a savory focaccia, and a sweetened fruit and nut bread, to be refrigerated and then baked just before your Thanksgiving dinner.