Plant-Based Baking for Beginners with Heike Meyer (Virtual)
In this class we want to highlight the deliciousness, the beauty, and the simplicity of plant-based baking without the use of hard-to-get ingredients or additives. That’s why we chose two recipes that are familiar in their original form but even more delicious in their plant-based variation. And they are easy to make whether you are an experienced baker or a total beginner. You should be able to get most ingredients in a regular supermarket (look in the “natural” or “organic foods” section). For some ingredients, visit your local food coop, organic food market, Asian supermarket, or just order online. During the class we will talk about the choice of ingredients, general tools and techniques for plant-based baking (e.g., replacing eggs with chia or flax seeds) and discuss adaptations for gluten-free and allergy-friendly baking.
Heike was born in Berlin, Germany and learned the craft of baking at Weichard Brot, Berlin's oldest biodynamic bakery. She studied at the German National Baking Academy in Weinheim, Germany and has since worked alongside many craft bakers in Europe and North America. She and her husband moved to Vermont in 2008 to start Brot Bakehouse School and Kitchen, a school focused on natural baking and food education. She is teaching about sourdough baking in her micro-bakery in Vermont, and all over North America and Europe. Her passion is to travel and study the rich traditions of sourdough and bread baking around the world.
Each tuition covers one device. Please note, virtual classes are non-refundable.
Saturday, February 11
1 to 3:30 pm Eastern
10 am to 12:30 pm Pacific
