ARTISIAN BREADS
Examines the evolution of grains and agriculture covering the 6000 years of mans relationships with the "staff of life". We'll travel to Ancient Egypt to view the first ovens and fantasize about the 40 different breads they made including one just used for making beer. A brief overview of bread chemistry will answer such question as: what is gluten, what makes bread rise, or what's the difference between spring and winter wheats. We'll discuss the flat breads that seem to arise in almost every culture represented by tortillas, pita, chapattis, enjerea, pao ping, hojaldres and many more. You will be supplied with your own sour dough starter, or chef levain, to take home, cherish, feed and name. And most importantly you'll experience the tactile sensation of cajoling living dough into various shapes and types of bread. Finally you weigh, mix, shape, bake and eat fresh from the oven, based on product availability and class time, breads like:
 
French Rye
Focaccia Wheat
Potato Fougasse/Ciabatta
El Valle Sour Dough Tortilla
White Sandwich Bread Rosemary, Sundried Tomato
 
You will actually shape baguettes, boules and flat breads bake them and devour them right from the oven.
 
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