Basics of Bread Making
with Jerome Picca
$177
Students will learn the basics of yeast risen doughs, quick breads, and flatbreads. Toppings for flatbreads, along with dips, sauces, & spreads will be made from scratch.
Understanding the mechanics of leavening agents, the development of gluten, and the effects of local climate, humidity, ambient temperature, and sourcing of ingredients will be covered.
Requirements- students are required to wear proper footwear- closed toe and closed heel shoes with slip resistant soles.
GBCC provides: knives, cutting boards, towels, apron, kitchen supplies, and ingredients
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Session 1: Apr 16th, 2026
Thu from 5:30 - 9:00 pm
