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Thursday 02/20/2014, 1:30 pm - 4:30 pm
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Knitting Brioche...and Loving It with Antje Gillingham
If you look up the definition of BRIOCHE, the online dictionaries will tell you that it is a French yeast bread with a sweet flavor and light texture—it's probably not the explanation you were hunting for to describe the origins of this wonderfully soft and stretchy form of ribbed knitting!
In most cases, Brioche is worked in one-or two-color combinations and combines slipped stitches with the traditional knit/purl rib—some of you may know it as 'Purl YO and stitch tog.' Sounds easy enough, right? The knitting begins after you understand the pattern phrasing.
Are you ready to try? Let's venture into this cozy layered texture together and explore the Brioche Stitch inside and out. Tips, tricks and practice will make it a great addition to your technical library!
Three balls of different light-colored #4 (worsted-weight) yarns that complement each other, approximately 125 yards each; 5, 5.5 and 6mm/US 8, 9 and 10 circular needles please bring a set of 16" and 24" long for each size.
Sharp scissors, notebook, pen or pencil with an eraser, stitch markers, blunt tapestry needles (large and small), flexible tape measure, small calculator, and needles & crochet hooks of various sizes.