Baking
Fermentation: The Common Ingredient in Bread, Beer, Koji, and Cheese
Date & time
Thu, Aug 13 at 6:00 PM
Duration
2 hrs
Difficulty
All Levels
Price
$30
About this class
You curdle, cut, and press it yourself, and it is done far faster than you would guess. You mix, proof, shape, and bake, then carry the results home while they are still warm. You taste it at the end, which is the whole point of cooking anything.
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