Mike

It took a while, but we’re announcing two new classes, and kicking off the new year’s class schedule with a bang. The two new classes are our Steak House Rock and Pasta Party classes. As with all our classes, these are hands-on classes where you learn by doing. We think that you’ll enjoy them both.

We had a sourdough class yesterday and it was great! One thing that was especially good this time was the pizza! We make sourdough pizzas for lunch in the sourdough class. We made a number of the classic class pizzas – shrimp, asparagus and mozzarella cheese; smoked salmon, thinly sliced red onion, mascarpone, and capers;

We’ve offered the whole grain class any number of times, and It’s been an eye opener for people who have had trouble baking with whole grains. This time, we dug out our grain mills and ground our own flour. Sometimes classes have a special chemistry, and this one did. A number of really nice people

We’ve wanted to have this class for a long, long time, but it never got any traction. Yesterday, we had two students for the class and it was GREAT!! We started with our “Back to Bagels” class, which is always fun. After we boiled and baked our bagels, we started working on our Afternoon tea.

Last week I took a batch of my Carrot-Pineapple-Walnut Sourdough Cupcakes to work. They are a perennial favorite, and I suggest you try them – they’re a great way to use up excess starter. Evidently someone was inspired, and the next day there was a grocery store coffee cake with a “cream cheese icing” on

We’ve been kicking this around for a while, and have finally decided to start our classes at 9:30, rather than 10:00. Our classes run from 6 to 8 hours, and starting earlier will help our students get on the road home a bit earlier. we’ll see how it goes, and consider changing our start times

The first few times we teach a class are times of great discovery. Which is why the first time we teach a course, we discount it. Which recipes work? Are the recipes bulletproof enough for class? What do we do for lunch? What last minute variations shall we try from the last time we gave

Old Will Knot delivered quickly! The scales are checked out and ready for class! It-ll be so good to have enough scales and to not have to work around the idiosyncrasies of some of the more battered and abused scales.

I just ordered three new MyWeigh KD-7000 scales. We’ve had a KD-7000 for a while, and that was the scale all the students wanted to use. We’re counting the days until they get here!

The class had as many students as we can presently handle comfortably, so we had a kitchen full of activity and joy. We made three great savory breads, and for lunch made Italian Appetizer Bread. The Italian Appetizer Bread recipe was inspired by a recipe of the same name that Land-o-Lakes Butter made available. We