Join Richard Miscovich for a live interactive online baking class that covers several satisfying baked goods, and the techniques to make them for your table and community. This class is largely a bake along but you are welcome to just watch, too. (You will receive a recording of the class as well.)
Together, we’ll make a Whole Grain Sandwich Bread, Classic Pain au Levain
Honey Rosemary Focaccia with Grapes, and Honey Sourdough Rye Cookies with Currants and Walnuts.
If you started baking during the pandemic and want to improve your skills and repertoire, this class provides an excellent introduction to fundamentals and hands-on experiences from the safety of your own home. If you are a veteran home baker, you’ll be able to refine your skills, ask questions and bake some traditional and contemporary breads.
Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course “Handmade Sourdough: From Starter to Baked Loaf”. An avid gardener, Richard enjoys growing a variety of backyard grains.
Please note: This class requires an active sourdough starter, and is taught using weight measurements. A scale is highly recommended. With your confirmation email, you will receive more course information, and an ingredient/equipment list. Recipes will be sent in a separate email at a later date.
Each tuition covers one device. Please note, virtual classes are non-refundable.
Friday, March 5 & Saturday, March 6
Friday, 3 to 7 pm Eastern, 12 to 4 pm Pacific
Saturday, 12 to 4 pm Eastern, 9 am to 1 pm Pacific
Friday, March 19 & Saturday, March 20
Friday, 3 to 7 pm Eastern, 12 to 4 pm Pacific
Saturday, 12 to 4 pm Eastern, 9 am to 1 pm Pacific