Take a class with me this spring–I’m teaching three separate baking classes, offered through the St. Charles Parish Schools’ Community Education program. All courses will meet on Thursday evenings at Hahnville High School in Boutte, LA. You can choose from…
- March 14: BASIC BREAD MAKING: SOFT SANDWICH LOAVES & ROLLS: Learn to bake American style soft sandwich bread, hamburger buns, and various shaped dinner rolls. This is an ideal class for first-time bakers or those looking to improve their kneading and shaping skills. Class is hands-on and interactive; students will mix, knead, and shape dough by hand in class, taking home a ready to bake sandwich loaf and rolls. Recipe handouts provided. Returning students should bring basic supplies (dough bucket, scraper, loaf pan). New students will receive supplies at the start of class. All students provided with bread ingredients. Course Number: 605702, Location: Hahnville High School, 1 Session, 3/14, 6:00 pm – 8:15 pm. Tuition: $35.00, with a supply fee of
$10.00 cash (supply fee applies to first-time students only, payable to instructor at beginning of class).
- March 21: BISCUITS AND SCONES: SWEET AND SAVORY, LIGHT AND TENDER: Are your homemade biscuits heavy? Do you rely on canned or frozen biscuits or biscuit mix? Do you hit
the drive-thru lane at fast food restaurants to get your biscuit fix? Learn the “how and why” of tender,
light biscuits and scones in a hands-on-class. Understand how flour, fat, and tender loving care will result
in excellent biscuits. Master recipes for sweet scones and savory biscuits will allow participants to customize with their favorite flavors. Recipe handouts provided. Basic supplies – bowls, spoons, pastry
blenders, sheet pans, and ingredients will be provided for in-class use. Optional: Pastry blenders available for purchase. Course Number: 606801, Hahnville High School, 3/21, 6:00 pm – 8:15 pm
- April 4: SOURDOUGH SECRETS: UNLOCKING THE MYSTERIES OF WILD YEAST: Crusty, aromatic wild-yeast sourdough, the most ancient form of leavened bread, is making a comeback.
This one-session class will introduce participants to the care and feeding of a sourdough starter. Each participant will begin to design a rustic, artisan sourdough loaf, which will be baked at home the following
day. Recipe handouts and an active sourdough starter provided. Returning students should bring a dough bucket and dough scraper to class; new students will receive the necessary materials in class.
Course Number: 605602, 4/4, 6:00 pm – 8:15 pm. Tuition: $35.00; supply fee of $10.00 cash applies to first-time students only (pay to instructor at beginning of class).
Classes are relaxed and informal, yet jam-packed with activity and information. All classes are held in a teaching kitchen with multiple workstations. Each participant has ample counter space and working room.
Download the course registration form here, and see the entire list of Community Education courses here.. The registration deadline is March 1st, but a discount applies if you register before February 15th.