If you missed the excellent sourdough bread baking class on February 3 at Mill Pond Bread (http://millpondbread.com/), I’m happy to announce that they will be offering 3 more classes. Following is the class announcement from Mill Pond Bread:
“John Savanna, 3rd generation French baker, will be teaching you all aspects of mixing, rising, shaping and baking bread from scratch. You will be learning in the bakery in a relaxed group of 10 students. All classes run from 6-10pm and cost $65.
February 23rd – Monday- Ciabatta- Rustic Northern Italian Bread (yeasted) – You will learn how to make focaccia, rolls, bread, and pizza crust
February 24th – Tuesday-100% Rye Bread – Using 130 year old sourdough culture and Organic Rye flour – You will learn how to make different forms of Rye bread, discuss the history of and work with sourdough culture
March 3rd – Tuesday- Multigrain- Sourdough based bread made with 100% organic whole wheat flour and organic grains that have been fermented for 24 hours (grains include-kamut, spelt, rye, organic whole wheat, steel cut oats, barley) – You will learn the benefits of working with grains and fermenting them over night, working with a 130 year old sourdough culture and how to mix, shape and bake bread.
If you have interest in signing up for one or all of these classes, please email us at firstname.lastname@example.org or call Jessica Lemmon at 312-208-5251. We now accept credit cards.”