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Making Bread with Yeast Water with Rosemary Mark

  • 07 Jul 2021
  • 10:00 AM - 12:00 PM
  • Zoom


Registration is closed

Trade Sourdough Starter for Yeast Water
--- no feeding, no discard! 

with Rosemary Mark

Learn this ancient method of raising bread dough without dry yeast or fussy sourdough starter. Yeast Water made with raisins, dates, and water, transforms flour into bread!

Ready when you are for baking artisan bread, Yeast Water is kept refrigerated, and doesn’t need feeding. Bake crusty bakery style breads with simple no-knead or slightly hands-on methods to produce loaves, rolls, pizza, and focaccia. Join in the demo with your own Yeast Water ready-made, if you like. It’s guaranteed to be more fun! Instructions provided in advance. Note that it takes 5-6 days to produce the yeast water. Note: Yeast Water instructions will be sent to registrants before the webinar.

July 7 2021*
9:45am PDT Check-in
10am to Noon PDT Program

FREE to Bakers Dozen Members
$25 to Non Members

*can't attend that date? Sign up anyway and we will send you the recording after the program!

Zoom link  will be sent upon your registration

This webinar will be recorded but you must sign up
to receive the link to the recording, sent after the meeting

Rosemary’s Yeast Water Story:

“I’ve been inspired by Yeast Water since Jennie Schacht gave me a sample several years ago. The yeasty golden liquid was such a mystery I couldn’t believe it could leaven bread. Since then, I’ve been adapting Artisan style bread recipes to yeast water, and it always works! When dry yeast was unavailable last year, I continued to bake YEAST WATER leavened breads and shared many curbside bread drop-offs!”


Rosemary Mark remembers the day her kindergarten teacher said, “Rosemary, today you need to play somewhere other than the kitchen or the grocery store”. But she didn’t know where else to play! After studying Home Economics and Food Science at Cal Poly San Luis Obispo, Rosemary became a consultant to food companies, creating new recipes and food product concepts. She has worked in the test kitchens and R&D facilities of Golden Grain, Kikkoman, Del Monte, Basic American Foods, Safeway, and for brands including Sun-Maid, Dreyer’s, Mann’s and others.

Rosemary’s 4-A’s for recipe success are: Appealing flavors, Approachable everyday cooking, Achievable results, Accurately tested and written recipes. She blogs at http://www.reciperose.com/ and posts #whatinrosieskitchen on Instagram

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