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"Where Emotions & Food Collide"
by Jason Jernigan
Providing Private Chef Services for
New England & Greater Boston Since 2018
Mon, Dec 20
|Dough for Days
Dough for Days
During this introduction to all things dough, we discuss the fermentation process, it's impact on gluten production, flavor and the final outcome.
Registration is closed
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Time & Location
Dec 20, 2021, 5:30 PM – 7:30 PM
Dough for Days
About the Event
On the menu!
-foccacia and pizza dough
-monkey bread
We will also discuss the impacts of sugar, milk and olive oil on the fermentation process, during baking and how the final products feel, look and taste.
Ingredients I will be using:
All Purpose Flour (King Arthur)
Active Dry Yeast
Extra Virgin Olive Oil
Salt
Red Onion
Garlic
Water
butter
walnuts
cinnamon
granulated sugar
light brown sugar
Equipment needed:
Sheet trays w/ cooling racks
Parchment paper
Stand mixer
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