Bread from Scratch: White and Whole Wheat Loaves
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma.
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!)
