Rebel Bread

So much of bread-making comes down to successfully controlling fermentation. Did you know that sourdough likes to bulk ferment (the step where it sits in a covered, oiled container) around 75-85ºF? And yeasted breads like it a little cooler… closer to 70-75ºF. The temperature in this step is an important building block for a great finished loaf. Once you understand some of these basics, there are so many bread traditions you can explore at home, from English muffins to brioche to pita!

If you're new to bread baking and want to master the fundamentals of all yeasted breads, then we'd love for you to join our How All Bread Works: Pita + Hummus class on Friday, April 17 at 6pm!

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📣 Join us this spring for our new class — Endless Empanadas: One Dough for a World of Possibilities!

Every culture has some version of stuffed pastry — rich dough wrapped around something savory or sweet, baked or fried until golden and irresistible. In this hands-on class, we’ll explore how empanadas vary across the Americas while focusing on one versatile, buttery dough you can use again and again.

In this class, you can expect to:

🥣 Practice mixing, shaping, and cooking empanadas by hand
👩🏻‍🍳 Work together to make unique fillings: savory potato and chorizo + sweet jam and cream cheese
🌾 Fresh empanadas to eat or take home at the end of class
🥤 Soft drinks included; additional beverages available for purchase

PLUS, you'll receive a detailed recipe packet to take home!

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