About

Are you ready to unlock the mysteries of yeasted dough, and gain confidence in the kitchen? We will start with a basic yeasted bread dough – focaccia enlivened with a simple starter. You will learn how to make a starter, how to work with and knead the dough, including shaping and baking. During the proofing time, we’ll make a simple Italian white bean soup, and you will also see a demonstration of Almond Biscotti. You will go home with soup, bread and biscotti for 2 to 4.

Please bring:

• an apron
• a reusable quart-sized container (for the hot soup)
• hot mitts to carry your hot bread.
• Students should wear closed toe shoes, hair needs to be pulled back out of your face, and clothing must be comfortable and safe to cook in.
• There is a $10 materials fee included in the price of the class.

Instructor Bio:
Instructor Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and American comfort goodies. Baking is her craft, and she is happy to share her knowledge and pass on the art of creating tasty treats.