MAY 18, 2024: Khachapuri Partner Brunch

Name: MAY 18, 2024: Khachapuri Partner Brunch
Brand: Barton Springs Mill
Price: 200.0 USD
Availability: OutOfStock

$200.00

Date: Saturday, May 18, 2024

Time: 11am - 3pm

Cost: $200 per ticket (ticket includes entry for two!)

PLEASE READ ALL CLASS POLICIES BELOW CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.

Khachapuri are a classic Georgian cheese-stuffed bread, and can be alternately described as a cheese boat (yum), individual deep-dish cheese pizza (yes please), or open cheese pie (still into it). There are many regional variations on this beloved dish, one of the most well-known being Adjaruli Khachapuri, which is served with an egg yolk perfectly placed in the center of the melty, tangy, salty cheese. The anatomy of Khachapuri is simple: freshly baked, crusty bread (made from a high-hydration dough), a blend of delicious cheeses that most closely approximates typical Georgian cheeses, and a perfect little egg yolk! Katya will teach you how easy it is to replicate this impressive and delicious dish at home, whenever you need breakfast for one or want to impress with your brunch spread.

During class, Katya will walk you through how to make the high-hydration dough using BSM Butler's Gold flour. She will also describe how to make classic cheesy fillings using a curated blend of cheeses that is of course delicious, and also most closely approximates typical Georgian cheese fillings. You will then make, shape, and bake khachapuri with your partner while discussing the ideal method for achieving a perfectly golden crust with a bubbly, melty interior. Learn everything from how to achieve gluten formation through hand-mixing and hand-kneading, how to appropriately proof doughs, how to shape & fill your khachapuri, and how to bake these bad boys in a home oven using accessible tools like pizza stones!

BYOB is fine by us for participants 21+ 🥂 Get your brunch on!

We hope you come to this class to learn more about Khachapuri from Katya, and enjoy some truly delicious cuisine using the freshest stone-milled flours around!

Things to look forward to:

Have an opportunity to work with freshly stone-ground flour
Learn how to make Khachapuri at home
Eat and enjoy your freshly baked brunch!
Tour the mill with our Education Director, Kimberly Krebs
Purchase BSM products at a 15% discount

Class Policies:

By purchasing these class tickets, you acknowledge and agree to our Participant Class Policies and Media Release Form. Close-toed shoes and a head covering (such as a baseball cap) required for all classes.

TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERRABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required to remove most jewelry and piercings, and wear a beard net (if applicable) and/or hair net. Close-toed shoes are required for entering any part of our facility.

In keeping with low COVID risk level in Travis County, masks are optional and up to personal discretion for this class.

In the event of class cancellation, we will email you to notify you of a canceled class.

:))))

WONDERFUL!!

Just received my order of Hopi Blue Cornmeal. Shipping was quick, order was in great shape, product is
beyond belief good!!! Just made some tortillas and they turned out perfect. Very authentic taste and quality!!!
Thank you!!!

Good flour, full flavored

I like the mills offerings. I ordered this flour in the past and thought it definitely had good flavor. It made a tasty loaf of sourdough. Luckily they sell it at the Pullman Market in San Antonio now so I can grab them in person close by! Perfect.

great tastes

i have tried probably 10 different products from barton springs mill, all of them excellent. the wheat varieties are full of flavor, so different from the major brands of flours.

Will be buying more of this

The texture from the milling of this WW rouge de Bordeaux is wonderfully silky. Lots of flavor and great color. I pushed the envelope to see what I could achieve using only this WW and nothing else for a couple sourdough loaves at 95% hydration and was able to achieve sufficient strength, both surprisingly elastic and extensible considering it is an unsifted flour. With a little bit of careful development (but not over-working) and attention to temperature and building tension it functions well by itself. I might dial it back somewhat next time and do a blend but what can I say? It’s an excellent zero extraction whole wheat bread flour and perhaps even better as a component in partly ww breads.

MAY 18, 2024: Khachapuri Partner Brunch

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