Announcement from Wide Awake Bakery:
Breadfriends! We are so excited to have two bread classes coming up, that still have some spots left: Basic Artisan Baking on February 24th, and Baking with Ancient Grains + Local Flour on March 10th.
Basic Artisan Baking is our MOST popular class – it covers the chemistry and biology of bread, an introduction to fermentation skills, bakers’ math, and a range of handwork skills. Each student will get plenty of oven-time, and we will have the opportunity to talk about whatever excites us about baking. This class has inspired students to start FOUR working bakeries!
The Ancient Grains class is for the baker who is ready to expand their repertoire and learn to bake with lesser known grains – spelt, rye, emmer, einkorn, kamut, amaranth, quinoa and others. As in our basic artisan baking class, we will consider the chemistry and biology of bread, and provide an introduction to fermentation skills, bakers’ math, and a range of handwork skills. You’ll also get plenty of oven time!
You can sign up for classes on our website: http://www.wideawakebakery.com/baking-classes/