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Large Batch Scratch Cooking on Bread (9 AM)

October 7, 2018, 9:00 am - 10:30 am

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$30

By examining the functions of ingredients in recipes, we will debunk the myth that to be a good baker you must be meticulous, and will guide you through a few “no fail” bread and cracker recipes that are easy to recreate in a home kitchen
We’ll get out of the comfort zone that traditional recipes and methods provide and into the exciting world of ‘eye ball baking’. We’re going to make soup bread!

 

 

 

Katie Wyer is the “bosslady chef” for Large Batch Scratch, which operates a daily cafe at Arcadia Books in Spring Green, Wisconsin, along with other public and catered events.  She has been a professional baker, chef, teacher, and food culture visionary for over a decade.