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Foods

Small Breads: Bagels, Biscuits, Bollars, and More

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Course Overview

There’s something so satisfying about having a personal morsel of bread, especially when you’ve made it yourself. Over two days, we’ll dive into a variety of individual breads and learn several different shaping strategies, varied flours, and techniques including poaching and griddling, and the purpose of a lye bath (although we’ll use a safer baking soda bath), make yeast breads and quick breads. Among the options will be bagels, pretzel buns, English muffins, a tear-and-share loaf, Czech kolache, biscuits, and cardamom twists. 

This course is open to students ages 12+ if accompanied by an adult, 16+ without. This class is suitable for all levels of baking experience, although some familiarity with dough is always helpful.

Required Tools

  • Please bring several bags or containers for bringing home your baked goods

Optional Tools

  • Your favorite apron, if you wish.

Dates

Fri, Aug 2nd, 2024  –  Sat, Aug 3rd, 2024

Course Details

Hours: 9am-5pm each day
Tuition: $210.00
Materials fee: $25.00
Latest Update: View recent changes →

Meet the Instructor

North House Folk School photo of instructor, Kim Ode
Kim Ode
Edina, MN

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Small Breads: Bagels, Biscuits, Bollars, and More