European Holiday Baking with Sourdough

38 Meade Road,Fairfax VT 05454

12 December, 2021

Description

This class is all about the rich holiday baking traditions of Germany, Austria and the surrounding areas Come to the wintry bakehouse for hands-on teachings of traditional techniques and recipes of European holiday baked goods, plus an introduction to the tradition of Advents-Kaffeetrinken (the German coffee & tea ceremony with baked goods, typically celebrated during the holiday season) - and all are made with the help of our sourdough from the bakery. Some things we'll be making or tasting in class: - Stollen; (classic and variations) including proper technique of mixing, shaping and baking. - Lebkuchen: Learn all about the history of the century-old rye cake and how to make authentic Nürnberger Lebkuchen at home. - Plätzchen: So many recipes, all delicious - these are the classics; Zimtsterne, Vanille Kipferl, Stollen bites (and some vegan & naturally gluten-free versions). - Celebration of holiday baked goods, coffee, tea and other specialties around the candle-lid table. Join us for this celebration of the rich history and traditions of the holiday season, old-world style but with a twist. Natural leaving has always been a part of pastry baking and we will re-discover old recipes and forgotten techniques to use our starter culture. Please note ***Beginning October 2021, to keep our team, participants, and community safe, we will keep the class size to a max. of 6 guests and require that all participants provide proof that they've received the coronavirus vaccine. If you are not vaccinated you can also bring a negative COVID-19 test result not older than 48 hours to class*** Please read more about our cancellation and class policies on our website www.brotbakery.com We are an artisan microbakery and culinary school in the beautiful countryside of northern Vermont, specializing in hands-on, small size classes and private coaching. We strongly believe in promoting the craft of artisanal baking, the history and culture of regional specialties, and the century-old techniques of culinary artisans around the world - all at risk of dying out due to commercialization, industrialization and standardization. Our hands-on baking and culinary classes in the bakery’s production kitchen offer everybody the sensory experience of (re-)connecting with food regardless of experience or culinary background.