Test Kitchen Group
aka: “Is it gonna turn out??”
Coordinator: Teresa Cosco
Like me, are you haunted by daunting recipes that you’ve wanted to tackle for some time? Interested in sharing ideas, successes and defeats with a like-minded group of brave bakers? Are you intrepid enough to dust yourself off with a bit of flour and give another recipe a whirl? Then the Test Kitchen Group might be for you.
Leavened breads, focaccia, pizza, pretzels, bagels and naan. This winter, we will make a variety of breads that use yeasts, both the quick instant type and the wild culture better known as “sourdough” or “levain”. We’ll communicate through a combination of Zoom and, occasionally, small-group get-togethers to plan, discuss, and celebrate each project.
The ingredients are inexpensive, usually not much more than flour, water, salt and yeast. The fun will be in getting over hurdles and learning from each other.
It is hoped that by trying recipes and sharing our knowledge and discoveries along the way, we will build new skills and enthusiasm for tackling our own Test Kitchen challenges.
The button below gives further information about meeting days and the timing of baking and sharing.
Leavened breads, focaccia, pizza, pretzels, bagels and naan. This winter, we will make a variety of breads that use yeasts, both the quick instant type and the wild culture better known as “sourdough” or “levain”. We’ll communicate through a combination of Zoom and, occasionally, small-group get-togethers to plan, discuss, and celebrate each project.
The ingredients are inexpensive, usually not much more than flour, water, salt and yeast. The fun will be in getting over hurdles and learning from each other.
It is hoped that by trying recipes and sharing our knowledge and discoveries along the way, we will build new skills and enthusiasm for tackling our own Test Kitchen challenges.
The button below gives further information about meeting days and the timing of baking and sharing.
