I am all for classically prepared and technical recipes like Bretzels and Bagels. Both are cooked and then baked breads but their bakers percentages do differ quite a bit and also the kneading and shaping processes.
During this course the participant will dive deeper into the secrets of these wonderful baked goods and traditional lauge (lye) solutions will come under the microscope and how we can work around lye solutions and what percentages of lye is safe for human consumption.

Bagels have wonderful toppings and recipes for bagel toppings and butters will be provided with the set of recipes provided. Bretzels…those beautiful Bavarian style will be the main focus and we here in South Africa don’t know it, but a Pretzel is a small cookie where the big bread styled ones are called Bretzels. The same taste but with a chewy brown texture. Having a piece of Bretzel and Hummus…heaven in one bite!

I will also talk about parbaking, freezing options and more for your home baking supply.

Waarde vir my geld? Jy ontvang in die klas:
1. Verversings en ligte middagete, tee, koffie.
2. Alle bestanddele vir klas en verpakking ingesluit.
3. Alle nota’s in PDF formaat en sal elke Donderdag uit gestuur word net voor die klas.
4. Epos adres indien jy wil kontak maak: bktklasse2022@gmail.com

Venue en tyd:
In my BKT ateljee op Skeerpoort. Vind Bos en Berg guestfarm op Google Maps gelys.
Fisiese adres is: S43, Skeerpoort, R560 road, Noordwes, 0232 (kyk uit vir die Bos en Berg guestfarm bord).
Alle klasse begin om 09h00.

Parkering
Hekke open om 08h45.
Draai dadelik links by die eerste ingang. Hou links by die vurk en dan reguit aan met die paadjie en parkeer onder die bome agter die Ateljee.

Stap met die kronkel paadjie na regs by die afdakke…ek wag vir jou met heerlike Boeretroos en beskuit!

Groete
Annelien Pienaar