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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.
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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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