Sourdough Wholegrain Bagel Class Part 1
Los Angeles, California
Let's make WHOLE GRAIN SOURDOUGH bagels! In this two part class we'll build a whole grain dough with a sourdough mother. We'll review different grains effects in the doughs. We'll explore different folding methods. And set up our toppings mix for Part 2 class. Topics: Sourdough Mother Health Bagel Dough Toppings CLASS: Build Dough Feed Mother Folds - Bulk 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.