Beef, bread and brewed tea. What can I say, I really enjoy all three.
I love baking bread for similar reasons: using healthful ingredients; employing the power of sourdough to raise the dough and to combat many of the anti-nutrients that make breads, seeds and beans difficult to digest; listening to the “yumm’s” when friends and family savor the loaves, pizzas or biscuits; and, sharing the baking experience with students. YOU CAN all bake artisan loaves in your home oven.
Oh, and the tea? Well, I just like milky, sweet tea – English style.
Please click here for the schedule of baking classes in Oct., Nov., and Dec. Classes will focus either on baking with sourdough or baking with poolish (the basis for focaccia, ciabatta and pizza). Classes are hands-on (minimum 4, maximum 6 students, unless otherwise arranged).
Register online, or send me an email and pay with a check.
I’ll soon post the January and February schedules. Email me if you’d like an alert to the schedule.
You can also arrange for private classes with family and friends. Just contact me to schedule, 651-238-8525, firstname.lastname@example.org
Bring an apron and prepare to eat well, to get your hands covered in flour, and to have fun!