We’re making a cake for Father’s Day. Come see some critical steps, including preparing the pans, mixing the batter, baking, and assembly.
Join us on Zoom here.
Password: 6KXZ4d
Have some extra bread on hand? We will show a couple of easy, delicious ways to cook with old bread. Join us on Zoom here.
Password: 9pZ85f
This Friday, we’ll show some simple techniques for scoring sourdough.
Join us on Zoom here!
We’ll show how we make our out of this world chocolate chip cookies.
Join us on Zoom here.
We will show a few great techniques for baking simple sourdough loaves in the home oven.
Join us on Zoom here. Password: 6kS9MK
Pain de mie is a lovely milk and butter bread. This bread makes for an excellent sandwich loaf, and is also conducive to a variety of exciting fillings, which can make it a meal onto itself. We will shape some pain de mie with different fillings, and then proof and bake our pain de mie together.
Join us on Zoom here.
Meeting Password: 7d8qsP
Join us as we shape a few boules and examine critical factors in proofing naturally leavened breads. How long should you proof for? When is the bread ready to bake?
Join us on Zoom here.
We will 1) make leaven using our starter and 2) use this leaven to mix a simple straight dough. We will discuss the critical factors to look for in bulk fermentation. This class takes off where “Maintaining Your Sourdough Starter” ended.
Join us on Zoom here.
Braiding challah is one of the most fun and rewarding things that a beginning baker can learn. (It’s actually where I got my own start with baking!)
We made the following shapes:
classic 6-braid long
easy 6-braid round
4- and 8-braid round
complex 6-braid holiday round
See notes and tips from what we discussed on our Baking Tips page.
Lots of people have asked me about how to feed and maintain the vigor for a healthy sourdough starter. We reviewed the basics.
Have a look at the topics we discussed here.
This was Little Sky Bakery’s first free Zoom class!!
We focused on shaping, topping, and baking homemade Pizza.
See what we discussed on our Baking Tips page.
