"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
Whole Grain Breads
This new miniseries will make two great multigrain loaves. Likely candidates include a Dakota style bread with pepitas and seeds followed by a classic dark pumpernickel style bread with salted caramel crust. Because of the nature of whole grains, these unique classes will run 3 hours each. This is a “participation type” course; each student will take home a loaf of bread fresh-from-the-oven. 2 sessions
"Since I took your sourdough bread class this past fall, I've gone through 30 pounds of bread flour and have hooked my husband and son on that amazing bread. Great class!"
- Judy H., New Hartford, CT
