Thursday, April 10 · 7:30–9:30 PM
Sourdough Whole Grain English Muffins
Learn to work with sticky, high-hydration dough and master the art of coil folds. We'll cover fermentation timing, shaping techniques, and baking tips for optimal oven spring. You'll take home a dozen freshly baked english muffins and the confidence to make them again and again.
What you'll learn
Sticky dough handling
Coil folds
Fermentation timing
Oven spring
Shaping techniques
$175
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What's included
- All ingredients and equipment
- Printed recipe cards to take home
- A dozen english muffins to bring home
- Light refreshments during class