Fall/winter is a great time for baking just about anything. Want to learn how to make awesome dinner rolls for those holiday meals? Then call your friends and get signed up! First come first serve. I am going to be offering baking classes again at my home this fall/winter.
Learn to avoid the two biggest mistakes I see most home bakers make:
under proofing & under baking bread productsWhat will you learn? mixing, kneading, proofing, shaping & baking a variety of yeast bread products, to include buns/rolls & sweet dough products. No exact list for each class.
What will you get? Each 'baker' will take home a variety of products produced that day, divided evenly amongst all 'bakers.' You will get lots!
Kitchen: I have 2 commercial ranges w/double ovens, so lots of room to bake.
Ample counter and butcher block space.
Class size: six minimum & 8 maximum
Time frame: 8:30 am- 4 pm. It has to be a long class to be able to work products from start to finish. I will also have some products prepped ahead of time. If you have to leave early, not a problem. Class will start promptly at 8:30 am, so arrive by 8:15 am so you have time to get in the door.
Curriculum: We will be following my recipes. I will have handouts & recipes for you to take home. The class is mostly hands-on but will also be going over basic principles of yeast products. If you are a very experienced baker, this is probably not the class for you. It will be basic stuff, but more than baking 101. More on technique than principles of ingredients. You know, the fun stuff.
Cost: per baker, $45. Cost includes all ingredients/supplies, box of breads/rolls to take home & a homeade soup lunch w/bread of course! Coffee/tea & water available, can bring your own beverages. This is for one class date listed below. This class is for male & female persons at least 14 years old. Please do not bring children along, we are not set-up for that.
Class dates: All are Saturdays.
Class minimums: must be at least 6 bakers signed-up for each class. If not, I will notify you asap if class is cancelled and refund your money.
Cancellation: If there is a winterstorm etc., I will have to reschedule. I will call you asap if that issue arises. If you cannot attend re-scheduled date, I will refund your fee.
If you Cancel: If you need to cancel, I need 7 days notice in order to refund your fee. So, I need to know the Saturday before at the latest. Otherwise, I don't have enough time to fill your spot.
Sign-up: is with me. You can email me to reserve your spot and follow up with a check (no credit cards) When I receive payment, your spot is secure. Must be paid in advance, a week prior to the class, unless you are a last minute add-on. My email ddenise58@msn.com or call 507-382-9870 or 382-9337, prefer email so I have your info to refer to, but call or email with any questions.
Mailing address: Diane Dunham-Selly, 32928 Lake Emily Rd., St. Peter, MN 56082
you can register and pay on-line at the website with Paypal. http://www.earthworksgardens.com/
What to bring: Apron (if desired), house shoes, box or tub to load your stuff in. That's it.
Do not bring extra stuff, too much gets in the way! =)
My baking history: Many of you maybe only know me as the plant girl. But, most of my career has been in food management, owning 2 restaurants along the way, about 24 yrs. in food, often with my fingers in the dough. When I did my 8 year stint at the Rochester Federal prison (yes, as a staff member) I ran the bakery there for about 4 yrs. with a crew of 6-8 inmates. We produced all the bread/dessert items for 800, 3 meals a day. While there, I was selected to be an "Associate Instructor" for the Federal Food Management Training Center in Aurora, Colorado. Periodically, I would either instruct classes there or I would fly to a new prison and teach their new staff a 2 week course in how to use their bakery. I was also enlisted through the training center in Fort Worth Texas to develop advanced baking curriculum that was used throughout the Federal Bureau of Prisons. I would say my specialty area would be breads/buns and sweet doughs. I also have lots of experience with Danish dough, puff pastry, fried products like yeast/cake doughnuts etc.
