BREAD CLASSES
"I am going to learn to make bread tomorrow. So you may imagine me with my sleeves rolled up, mixing flour, milk, saleratus, etc., with a deal of grace. I advise you if you don't know how to make the staff of life to learn with dispatch."
- Emily Dickinson
Advanced Breadmaking Topics
This course will study the relationships between ingredients, what "bakers percentage" is and how to use it, and how to calculate hydration. Because of the nature of this class, some previous experience with yeast-risen breads is essential. Students are encouraged to bring a digital kitchen scale to class to weigh ingredients instead of using measuring cups. Don's book "Bread Class Recipes" will be provided for reference during this course and students will have the opportunity to purchase a discounted copy of their own. This is a “participation type” course; each student will take home a loaf of bread fresh-from-the-oven. Session count varies by term.
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