Author: Carla Owen - Resident Cooking instructor

Baking Bread, Breaking Bread

When the class introduced themselves on Sunday evening, they gave different reasons for taking the class–“I’m tired of making hockey pucks”, “I make one kind of bread and I want to learn to make more”, even “I’m interested in making bread for sale”.  For such a simple food, there are a lot of details that contribute to success and we began by feeding the sourdough with rye flour that evening.

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