Baking and cooking school

Vegan Baking: Yeast Dough

with Miriam Monari

Fat, protein content, moisture… when veganizing baking recipes, it’s often not enough to simply replace animal products like eggs or butter with substitutes. In this course, Miriam Monari will teach us the principles behind successful plant-based baking using sweet and savory yeast-dough pastries as examples.

Together, we’ll examine the roles animal-based ingredients play in dough and how plant-based alternatives can be strategically used to influence texture, moisture, flavor, and shelf life. In addition to hands-on practice, the course provides a fundamental understanding of recipe development and dough management in vegan baking.

All dates