Milk n' Honey Buns Workshop
June 24th, 2021
4pm PT, 7pm EST
In this 1 1/2 to 2 hour workshop, you will learn how to create an enthusiastic sourdough brioche-style dough to shape into soft hamburger, hotdog, or sandwich buns. As with all workshops, this recipe focuses on an increased percentage of whole grain (in this case spelt) using stone ground flours. Although the recipe is formulated to use dairy, non-dairy nut milks and butter substitutions may be used. The demonstrations will focus on mixing, shaping, and baking with discussion revolving around cues of fermentation.
The recipe will be emailed 7 days in advance of the workshop and the link to join shortly before the workshop begins. Please add firstname.lastname@example.org and email@example.com to your contacts list and check your spam folder if materials are not received when expected. The link to the recording will be sent within 24 hours of the end of the workshop.
Space is not limited. No refunds or exchanges.