Bread from Scratch: White and Whole Wheat Loaves
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
In my quest to become a better bread maker, I've resolved to bake through every recipe in James Beard's Beard on Bread, 100 recipes from the master chef himself.
This class will be the first of many, focusing on the techniques of creating the perfect at-home loaf. We'll talk kitchen science and unveil the secrets and yeast and gluten (gluten is your friend); we'll focus on technique as we knead and shape our perfect loaf; and we'll discuss the logistics of variation for creative at-home bread. By the end of this hands-on demo, you'll see bread baked from start to finish and leave with your own mini loaf to bake at home--as well as the knowledge to keep baking in the future.
You'll make a mini loaf of white bread in class to take home and bake and learn the technique to make whole grain breads.
(This class is not gluten free!)
