“When the bread is bad, the whole life is bad!”
WOW! Our last blog post was almost 5 years ago! Since then, we completed the move to the new hosting service (we REALLY like(d) Siteground!) And the rewrite of our web page went smoothly. Since then, we’ve largely just updated the class offerings. By the time you see this, the next upheaval will have heaved …
We’re in the process of moving our web page to a new host, and a new platform. It’s going to look a bit gross(er) than before for a while, but it will come together. As we migrate to the new system(s), we’re also thinking about what classes to teach, and when. If you have ideas, …
There’s an old saying, “You can’t be too rich or too thin!” To that, I’d add, “or have too many scales!” A recurring class issue has been sharing scales because we haven’t had quite enough scales for larger classes. meh.com had a great sale on scales, and now, We’re good. We keep getting better and …
After faith and family, my greatest passions are baking and teaching people to bake. My mom should probably get the credit, or the blame, for my love of baked goods, which in turn led to my love of baking. When I was a kid, mom baked all the time. Rye breads, whole wheat breads, white …
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.