BREAD WEEK! It's like shark week, but we make and eat bread instead of getting eaten by sharks. The course will incorporate the flipped classroom, with pre class academic curriculum on Yeast Ecology, the Chemistry of Leavening and other such topics, followed by daily, instructor guided baking labs. Baking ingredients will be provided, but stake claim to a friendly oven. Classes will be co-taught by Pete Kerby-Miller and Parker Peltzer, with special guest appearances by local and international bread baking experts. Expect recipes to include basic artisan free form loaves in sourdough and whole grain, sandwich loaves, baguettes, and probably even something unnecessarily complicated, like bagels. We are moderately open to suggestions as we develop the curriculum so please feel free to contact me with anything you'd like to learn to bake or just think is really awesome in general. Also if you'd like to teach or help!
contact: pkerbymiller@midd