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Advanced Techniques of Whole Grain Bread Making

Experienced bread makers who understand the fundamental concepts of working with whole grain and whole grain flour, and who make bread beyond the method of a bread machine, will learn the extra techniques to produce a variety of breads.  Three basic doughs; savory, sweet, and black will be demonstrated with each dough used in many ways to create a variety of European style breads using herbs, seeds, spices, vegetable flavorings and several sweet fillings.  You’ll also learn artisan shaping techniques, including true and faux braiding to create breads with both unique flavors and dramatic appearance.

Alternative Breads

As an alternative to traditional whole grain baking we offer this opportunity to learn how to make a variety of quick breads that are fast and easy and that do not require yeast or kneading by hand or machine.  These breads will add variety to your meals and snacks — as well as provide the nutritional benefits of many different whole grains.  Sports pancakes, crackers, tortillias, muffins, brownies and granola or bars are taught and served.

Bagels, English Muffins and Smoothies

Bagels and English muffins will add variety to your meals and snacks – as well as provide the nutritional benefits of many different whole grains.  Bagels featured with many flavorings and toppings.

Basic Bread-Making

The history of grains and bread making is taught. Learn the fundamentals of whole grain baking, starting with whole grain bread made the easy, foolproof way from scratch. This is the most important foundation for a healthy, high fiber, grain-based diet. You’ll learn how to prepare the basic bread with five variations that you can sample along with various fillings and toppings. Established bread-makers can enroll with a full-pay friend for only $20.00. It's a great way to learn about new equipment, be re-inspired, and brush up on your skills. Focaccia, pizza, cinnamon rolls, nine-grain cracked dinner rolls, meat braid, cheeseburger roll-up, monkey bread and seed bread are covered.

Bread Mastery

In-depth technique and chemistry of bread making, recipe development and conversions from hearth to challah and on to quick and flat breads being covered so participants can begin to create their own bread formulas.  This class will help bread makers understand and advance their own skills and confidence.

The history of grains and bread making is taught. Learn the fundamentals of whole grain baking, starting with whole grain bread made the easy, foolproof way from scratch. This is the most important foundation for a healthy, high fiber, grain-based diet. You’ll learn how to prepare the basic bread with five variations that you can sample along with various fillings and toppings. Established bread-makers can enroll with a full-pay friend for only $20.00. It's a great way to learn about new equipment, be re-inspired, and brush up on your skills. Focaccia, pizza, cinnamon rolls, nine-grain cracked dinner rolls, meat braid, cheeseburger roll-up, monkey bread and seed bread are covered.

Cooking with Kids – Fundamentals of Whole Grain Cooking

A new class designed especially for young people with hands-on learning using dishes kids will love and can make themselves.  Walking Cheeseburger Pizza, Cinnamon Rolls, Peanut Butter and Jelly Roll-ups and Graham Crackers (for Somemores) – and age appropriate nutrition information are featured in this fully participatory class.   Entry age is 9 years.  Limited to (12 with parent).  Children over 11 may attend alone at the parent’s discretion.

“Drag Your Man” Grains Across the Menu

This evening class was designed, by request, to show your Man or Mate (we have men bakers, too) what whole grain eating is all about. Learn how a variety of grains, ancient, rediscovered whole grains such as amaranth, quinoa, triticale, millet, wheat, corn, and more provide gourmet good tastes and help in the prevention and treatment of many health problems.  Then participate in our Mexican theme meal by making your own tortillas and dressing then from the fajita bar. Top the meal off with a healthy dessert, French Silk or Banana Split pie.

European and Artisan Breads

Beautiful showbreads are created as main dishes with an international flair.  Sour cream pastry for Swedish meat pies, antipasto filled bread and braided Rubens are examples of a multitude of nearly full meal breads; with a hearty salad they are dinner or alone, they are great alternatives to the ever present pizza and fast food sandwiches.  You will learn how to easily make complete gourmet meals of your daily bread.

Fermented and Sourdough Breads with Rustic Soups

Building breads in a unique three-step process is taught.  Recipes taken from convents in France to San Francisco specialty bakeries have been adapted and simplified for especially lean whole grain baking. You’ll learn how to work with various ‘starters’ such as the French poolish and the Italian biga as well as how to create and feed a sourdough starter. To compliment these traditional breads, many with an international heritage, Bev will make her favorite roasted and painted soups and show you a medically approved and nutritionally complete soup invented for rapid weight loss of surgical patients in hospitals.

Festival Breads and Painted Soups

If you’ve mastered the basic bread and are ready to expand your “repertoire” this class is an opportunity to master the techniques and to learn how to adapt traditional festival bread recipes for making bread the whole grain way. Traditional breads, Challah, Lavosh and Hot Cross Buns, in time for spring holidays are featured along with complimentary “painted soups” and a salad that includes grains. These breads are not as demanding in technique as those taught in Advanced class, but advanced bakers will learn how to make new breads.

Bev and Nonna will teach the healthy Mediterranean diet. Learn to infuse tomatoes with olive oil and garlic to achieve a perfect base for chicken cacciatore and vegetable pan fish. Vegetable pie, a staple, will be taught and served. Discuss the differences between European and American breads. Relax as you enjoy the courses and dialect of Italy. Interact with Nonna as she recalls her first impressions of America and American cooking! This isn't dinner on the town. It's dinner on another continent! As such, it is a class you just can't miss.

French Bread & Soup

A popular repeat from last fall, this class introduces French bread making and its various uses as well as seasonal soups.  Understanding the various ingredients and techniques is covered so that participants can learn to control the texture and bloom (or webb) of their whole grain breads.  Using the flake mill to make muesli cookies completes this class.

Fundamentals of Whole Grain Bread Making

Back to the basics, this class is necessary for understanding the ground rules of whole grain bread making.  The history of bread making and how and why we got to where we are, is covered as well as what to do about it and why.  Essential equipment is discussed and demonstrated. Participants leave having mastered the basic bread, pizza, cinnamon rolls, birdseed bread and dinner rolls.  A Classic Caesar Salad and Blond Brownies are taught to complete the meal.

Legal Desserts

All your questions about natural verses refined sugars are discussed.  Healthy grains and natural sweeteners are combined to create great desserts that are perfect for leveling blood sugar and entertaining friends.  Sit back and munch on bruchretta as unique and easy cakes, pies, and bars will be taught and served with coffee for a delightful treat.

In-depth technique and chemistry of bread making, recipe development and conversions from lean hearth breads to the rich Sabbath Challah are covered so participants can begin to create their own bread formulas and master new techniques. This class will help basic bread makers understand and advance their own skills and confidence in converting recipes to healthy whole grain versions and becoming true artisan bakers. Simple pre-chill method bagel making will also be discussed in class. Hearty soup is served alongside delicious breads. Take the plunge to a new level of baking by attending this class. Bring a fellow baker along for an extra fun outing.

Mexican Flat Breads, Tamales, And Soups

Nonna shares a secret family recipe for authentic Mexican tamales.  Bev contributes easy Mexican flatbreads with Poblano Pepper Soup and Tortilla Soups.  Sopapillas are demonstrated for dessert.  Flat breads are a must for making tacos, fajitas, quesadillas, burritos, enchiladas, tostadas, chips, soppes, etc asy, gourmet taste.

Nonna’s Fish and Grains Across the Menu

Bev revives a classic class “Grains Across the Menu.”  The focus of this class is full menu use of a variety of whole grains in dishes for every meal and every course, from breakfast to after dinner; snacks to dessert. Watch the preparation and then taste salad, entrée, vegetable dish, bread and dessert that feature ancient, rediscovered whole grains such as amaranth, quinoa, triticale millet, wheat, and corn.  The menu for this class will feature Nona’s fabulous fish prepared the Italian way– even if you think you don’t like fish.  All are foods with healthy, and easy, gourmet taste.

Rustic and Country Breads

This class covers primitive hearth and cottage breads for feasting with friends and family.  Bev recalls lore and folklore as she pioneers these breads into wholesome foods from old time recipes.  Featured breads may include Vienna, California Walnut, Nine-Grain Country, and Peasant, Corn Bread, Anadama, Bread Puddings and Stuffing.

Tailgate Breads and Snacks

Bev demonstrates how to feed your family or entertain and impress your friends with gourmet fococcias, artisan meat-filled breads and European pies. These healthy, prepare ahead (and portable) nearly full meal bread based foods are great alternatives to the ever present pizza and fast food sandwiches; and with a hearty salad and tasty munchies, you can watch the game instead of slaving in the kitchen. And, all are easy to wrap and pack - you can take them to the game or event, or have these pre-prepared foods for service after.

The Garden Gourmet

Whole grain breads, croutons, and toast points are paired with trendy vegetable-based pies and sauces to create fabulous springtime meals. Bev adds a few fun and creative salads and desserts and a meal fit for entertaining family and friends is born! Don't miss this simple yet elegant style of cooking.

Top Notch, Level II Breads

(with Fermented and Advanced Doughs)

Experienced bread bakers who understand the fundamental concepts of working with whole grains and whole grain flour, and who have mastered the essential equipment used, will learn the extra techniques to produce a variety of dramatic breads. Irish Soda bread is covered just in time for St. Pat's Day.  Advanced doughs are taught and formed to create a variety of European signature breads incorporating herbs, seeds, spices, vegetable flavorings and fillings.  You will also learn masterful techniques, including pre-fermenting dough to create breads with unique complex flavors.

Whole Grain Pasta

Nonna gives us the opportunity to spend time in the kitchen with a true Italian grandmother and a truly wonderful cook. She will demonstrate the traditional Italian way to make pasta from whole grain flour. Nonna and Bev will show how to cook and season the pasta in preparation for dressing with a sauce.  You will learn how to make three of the classic sauces and a pasta dish with a World War II history.  You’ll also learn how to make a traditional Italian salad and a yummy European dessert.  An added treat is visiting this impressive castle in the woods site.

Whole Grain Pasta (Advanced)

Nonna will help advance your pasta making skills by teaching you to how to make authentic meat and cheese filled ravioli and tortellini plus demonstrate the proper way to serve them.  Bev works along side Nonna to complete the meal with a special salad, dessert and espresso.  This class will help establish unique cooking traditions in your home.

Whole Grain Salads and Tea Breads

A refreshing class that will demonstrate the versatility of whole grains dishes perfect for spring and summer entertaining and everyday meals. Learn how to make scones, biscotti and muffins and how to vary their flavors with a variety of flavorings added before and after baking. Learn how to make whole grain salads such as millet and pea salad, or quinoa and black bean, and wheatberry slaw, which compliment the salads beautifully as centerpiece dishes for a brunch or luncheon.

Wood Fired Pizza/Outdoor Oven Cooking

World Class Pizza

Learn the development of true pizza from Italy to New York.  Italian fried, filled and double-crusted pizzas are taught with fry-bread for dessert.  Bev and Nonna team-teach this popular class.  An authentic salad and prosciutto wrapped bread sticks round out the meal.

Wraps and Sandwiches on Hearty Breads

Learn to replace fast foods and dining out with mouth-watering sandwiches made on simple whole grain flat and panani (hearty bread). With a little information, you can spot a gourmet sandwich on a menu and go home and copy it using only the finest natural ingredients that promote health and fitness.

Advanced Holiday Breads

Experienced bread makers who understand the fundamental concepts of working with whole grain and whole grain flour, and who have mastered the essential equipment used, will learn the extra techniques to produce a variety of breads.  Three basic doughs; savory, sweet, and black will be demonstrated with each dough used in many ways to create a variety of European style breads using herbs, seeds, spices, vegetable flavorings and several sweet fillings.  You’ll also learn artisan shaping techniques, including true and faux braiding to create breads with both unique flavors and dramatic appearance. Limitless holiday and gift breads are presented.

Holiday Open House

Visit the Prentice home, bedecked for the holidays, and taste beautiful and bountiful treats Bev has made and that you can too – for entertaining or gift giving.  The Storeroom will be open and stocked so you can point out to Santa Claus equipment and supplies you want, or choose gifts for others.