19 Feb 150 Pounds of Flour in One Week: An Inside Look at Baking Classes
Baking bread in the Folk School Cooking Studio is a wonderful experience. I’ve had the pleasure of being an assistant in Emily Buehler’s bread baking class yearly since 2012. Every class is unique. Some students love to use our outdoor wood-fired oven, originally built by a previous Folk School class. Other students explore the realm of sweet treats and celebration bread. Some students want to perfect their sourdough loaf. By the end of the week, our class typically uses about 150 lbs. of flour!
Whatever we are making in the Cooking Studio, the intoxicating smell of baking bread always seems to tempt students in other classes for a taste. Once during any given week, the music class usually parades down the stairs from their studio, instruments in tow. They serenade us with the unspoken agreement that they will receive a platter of freshly baked treats which we are happy to supply. Favorite thematic tunes include “Shortening Bread” and “Angeline the Baker.” We always have lots to share.
Cory Marie & Emily in the Cooking Studio
Banjo Class Serenade
Bread Rack
In Emily’s class, Monday is always a scheduled day with the class working on the same project, the classic baguette. A favorite moment in the class is when every student kneads their loaf by hand for the first time. Mixers are allowed after this exercise, but for the first knead, everyone uses their hands. Watching the group of mixed-level students feels their dough and spend 20 minutes using a variety of techniques by hand is exciting. Later in the day, when the first loaves start to come out of the oven, the smiles on students’ faces is priceless and sampling the warm bread with butter and cheese is sublime!
2023 Cooking Classes with a Baking Focus
The Folk School offers many baking classes throughout the year. Whether you are a novice, hobbyist, or a more experienced baker, a baking class will expand your skills and confidence in the kitchen. Below are some of the upcoming classes which have a baking focus. Be sure to sign up early as baking classes always fill quickly. Happy baking!
Baking Traditional Breads
May 7–13
Emily Buehler
Investigate European and American breadmaking from the simplest rustic loaves to rich celebration breads. Sourdough and sweet breads, wild and baker’s yeasts, brown and white breads-bake them all using special baker’s tools, variations from the home kitchen, and patterns that make them authentic and personal. Try the wood-fired oven and learn to use home ovens to get hearth-bread results. All levels welcome; some kitchen familiarity is recommended.
Savory Pies and Summer Suppers
May 14–20
Nanette Davidson & Barbara Swell
The fireflies are aglow and the picnic table is set. Join us for a week of favorite festive foods. Make savory pies with fabulous flaky crusts and woodfired flatbreads accented by vibrant spreads and dips. Transform luscious fresh greens and edible flowers into bright seasonal salads and cool summer soups. Wrap up the week with a feast accompanied by homemade herbal cocktails, mocktails, and sangrias. All levels welcome.
Bread and Jam
July 16–22 (Intergenerational Week)
Nanette Davidson
Come learn bread baking and canning skills that can last a lifetime! Try your hand at making yeast breads and quick breads like country sourdough, brioche, Irish soda bread, and even a batch of scones. Learn to transform the summer’s bounty of fruits and berries into jars of jam to accompany your fresh loaves. At the end of the week, take home both to share with friends and family.
PLEASE NOTE: This class is for 12-17 year olds to attend with a parent, grandparent, or guardian–1 youth per 1 adult. To register, you MUST purchase adult and youth spots as a pair, one youth per one adult
Gluten-free Baking
July 28–30
Annie Erbsen
Learn the basics of gluten-free baking, from ingredients to tips and tricks. Explore flours ground from flavorful grains and nuts, and discover techniques to convert your favorite recipes to gluten-free delights. We’ll make sweet and savory pies with tender and flaky crusts, fluffy cakes, and a variety of breads that even gluten eaters will love. We’ll also have our own pie party!
Pizza and Pasta
August 27–September 2
Tony Pisconeri
It doesn’t get much better than pizza and pasta! Learn how to make traditional doughs and practice hand forming, shaping, and filling pasta. Give pizza dough a whirl and experiment with toppings, sauces, and cooking methods—including the woodfired oven. Explore traditional and not-so-traditional methods and recipes for lots of fun in this delicious class.
From Harvest to Loaf: Great Grains
October 1–6
Jon McDonald
Learn to bake bread using freshly milled whole grains and natural sourdough starters. Explore how to use grains such as spelt, einkorn, rye, and others to create delicious breads from a wide spectrum of baking traditions. Gain a firm foundation in bread baking principles and techniques, giving you the tools and confidence to make your own nutritious, whole grain sourdoughs at home.
The Science of Bread
November 12–17
Emily Buehler
Investigate European and American breadmaking from the simplest rustic loaves to rich celebration breads. Sourdough and sweet breads, wild and baker’s yeasts, brown and white breads-bake them all using special baker’s tools, variations from the home kitchen, and patterns that make them authentic and personal. Try the wood-fired oven and learn to use home ovens to get hearth-bread results. All levels welcome; some kitchen familiarity is recommended.
Gluten-free Pastry
November 29–December 2
Annie Erbsen
Learn to make flaky, tender, buttery croissants, pies, and puff pastry treats in this class dedicated to gluten free laminated pastries! We’ll dive into the science of gluten free baking, make our own flour blends, and practice the dough handling techniques needed to make the delicious, flaky pastries that you’ve been missing. Please note that while we take precautions and clean between classes, the studio is not a dedicated gluten-free kitchen.
Handcrafted Holiday Favorites
December 12–9
Crystal Leach
Baking for yourself and others is one of the joys of the holiday season. Learn the techniques and tricks that make preparing holiday sweets and homemade gifts easy and fun. Master the traditional holiday favorites—cookies, cakes, and candies—including the classic Bûche de Noël, the French yule log cake. Also learn how to prepare and package simple and delicious handcrafted treats that make perfect gifts. Beginning to intermediate bakers welcome.
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