Artisan Yeast Bread Making - Homesteading Series
Artisan Yeast Bread Making - Homesteading Series
Making our own bread takes us back to homesteading days of simpler times.
Combining the ingredients of flour, water, salt, oil and yeast, into dough creates the opportunity for many home baked items including loaves, buns and focaccia.
Join this 2 hr. workshop to learn and understand the steps involved in bread making, and the tips and techniques for a successful journey into home baked yeast products.
The workshop demonstration will include the process of making dough, and how to shape the dough into a loaf, buns and focaccia.
Workshop participants will have the opportunity to: Experience the feel of kneading & taste a sample of baked yeast dough products.
Sunday, April 21, 1:00-3:00
*Take home a loaf pan, packet of yeast and recipe to create and bake in your kitchen.
Led by: Judy Mazzocchi , BA, B.Ed, MA
Growing up in a large extended homesteading family, I participated in the work, benefits and skills in growing food, animal husbandry, bee keeping and food preservation.
Family gatherings were often opportunities to contribute and share home skills involving the crops and animal harvests.
The practice of reuse, recycle, repair and repurpose wasn’t a trend, but a necessity, and there was very little to no waste inside or outside of the home.
Combining formal education and familial lifestyle allowed me a rewarding career as a Foods and Textiles Teacher. As a Fiber and Textile Artist and Quilter, retirement has allowed me the time to enjoy the creative expression of sewing.
Modern homesteading is our efforts to living mindfully, simply and respectfully in rural or urban settings.
Homesteading is a lifestyle of self-sufficiency. It is characterized by agriculture, and the home preservation of food grown on the farm.
The Homesteading Series are 2 hour workshops which include the demonstration, trial time, questions and answers, and recipe handouts. No food served for consumption is made on site.
Artisan Yeast Bread Making - Sunday, April 21, 1:00-3:00
Modern Quick Breads - Thursday, May 2, 6:30-8:30
Confidence in Canning - Sunday, May 5, 1:00-3:00
Home pickled, fermented and preserved in oil - Thursday, May 16, 6:30-8:30
For the Love of Pie - Sunday, May 26, 1:00-3:00
Savoury and Sweet Jam Making - Sunday, June 2, 1:00-3:00
Please know that we like to encourage creativity and individuality and your products may not look exactly like the photos shown here.
Photos are for inspiration only. There will be many options that vary in size, colour and type.
Enrollment in our workshop or event constitutes agreement to our Workshop FAQ & Cancellation Policy
