Series of Cooking Classes: Hands-On in Seattle

	Just wanted you to know how much I enjoyed the European Series. I really appreciate the effort that you put into each class, from the menus/recipes to the background pages. It really helps to have the historical reasons behind the cuisine.
—Student of our Summer Cuisine of Europe Series

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	Advanced Bread Baking Mini-Series A follow-up to our fantastically popular and fun Saturday Baking Series (which is not a prerequisite), Advanced Breads delves a little deeper into all things flour, allowing students lots of practice with each concept. The three Advanced Breads classes will really improve your experience with bread, giving you lots of practice kneading, shaping loaves, and understanding the dough. You will gain a solid understanding of preferments, flour, yeast, and what exactly is happening within the bread. We'll discuss the baker's percentage, a ratio allowing you to bake bread without ever needing a recipe; different types of flours; and sourdough starters. Each class ends in a full meal (heavily featuring the bread we've just made); you'll often take loaves or doughs home. The three classes are: 1. Lean Doughs: We'll go in-depth with these loaves that are made from just flour, salt, water, and yeast. Everyone will get tons of hands-on practice kneading and shaping their own loaves. 2. Sourdoughs: We'll each make our own sourdough starter between the first and second classes; in this class we'll work with the starters we've made. 3. Rye and Bagels: Learn other more advanced forms of bread in this last class such as rye bread and bagels. Lox with lunch, anyone? Registration Information: We hope to schedule this series to begin again in the fall of 2005. Please email us to be notified of the dates when the series is scheduled. Back to Series Page or click here to read about our Saturday Baking series.