Breakfast Brioche Workshop
August 26, 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 buns and fill with savory ingredients before baking. 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. If using roller-milled flours, please be prepared to decrease the hydration by at least 5%.
As a bonus while the buns are baking, Sarah will demonstrate how to make a deliciously bright and versatile glaze for using on cakes.
The recipes will be emailed in advance of the workshop and the link to join shortly before the workshop begins. Please add email@example.com and firstname.lastname@example.org 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.