Stephanie has worked in several top restaurants in Washington, DC, most notably as a cook at Rose’s Luxury where she was responsible for the daily bread program, and later was tapped to run the pastry program at Little Pearl, helping the restaurant earn its Michelin Star in 2019. Most recently, Stephanie has partnered with local pickle company, Number 1 Sons, to bring high-quality delicious sourdough bagels to the people of Washington, DC.
Register in advance for this program:
After registering, you will receive a confirmation email containing information about joining the program.
Recipe to cook along:
- 750g/6c AP Flour
- 12g salt (3 tsp Diamond Crystal or 2.5 tsp Morton's Kosher or 1.5 tsp Table Salt)
- 7g Yeast, 2.25 tsp Instant or 1 packet Active Dry
- 240g/1c Warm Water
- 65g/1/3c Sugar
- 80g/1/3c Butter/ Shortening/ Lard
- 165 g/2/3c Milk
- 82g/1/3c Milk, Ice Cold