Sourdough Wholegrain Bagel Class Part 2

Let's make bagels! PART 2 In PART 2 we'll go over shaping methods. We'll explore poaching liquids, toppings, boiling, baking and schmears! Topics: Bagel Shaping Poaching Liquid Schemers ROSE WILDE IS THE OWNER AND FERMENTER BEHIND RED BREAD. ROSE HAS WORKED AS THE PASTRY CHEF OF ROSSOBLU, RUSTIC CANYON, AND MANUELA IN LOS ANGELES. ROSE HAS ALSO STAGED AT STATE BIRD PROVISIONS SF, ELSKE IN CHICAGO, AND V. MILLER MEAT WHOLE ANIMAL BUTCHERY SAC. ROSE HAS BEEN A REGULAR ON HALLMARKS HOME & FAMILY CHANNEL, THE COOKING CHANNELS FOOD: FACT OR FICTION?, CHOPPED SWEETS AND TASTEMADE. ROSE HAS ALWAYS BEEN CAPTIVATED BY FOOD. SHE IS COMMITTED TO UNDERSTANDING THE SCIENCE, ART, AND MAGIC OF REAL FOOD TREATED WITH CARE. ROSE IS A PASSIONATE CHEF, BAKER, MASTER FOOD PRESERVER, AND IS ACTIVELY INVOLVED WITH FOOD JUSTICE ISSUES.