Over the past few years, many of us have tried our hand with homemade yeasted breads. Discover tricks and tips so your bread recipes bake up reliably every time. Learn the difference between active dry and instant yeast, differences in flours, when your dough has been sufficiently kneaded, and when it has fully proofed. Come prepared to share your questions and challenges with wheat-based bread doughs for the instructor to troubleshoot. You will also try out some techniques for shaping dough.

Jessica Ellington, executive pastry chef and owner, Sweet Bee
Learning Center, ITW Kitchen 3