There is still room in both these classes given by fellow list member, John
Nemerovski. These are at Ramekins in Sonoma, CA. We will be at the Sunday
class and hope to see some other list members.
You can sign up at http://www.ramekins.com/
Jeff & Reggie
Bread Workshop: Pizza and Focaccia (Hands-on) with John Nemerovski
Saturday, July 21st, 9:00 AM
$85.00
John Nemerovski teaches bread baking workshops in Tucson, Arizona, for the
University of Arizona. John has been baking for pleasure and profit for
over 30 years, has conducted dozens of bread classes over the years. He is
also a member of the Bread Bakers Guild of America.
John understands the miracle of yeast, the mystery of a sponge, the yoga of
kneading, and the "hollow thwump" sound of a perfectly baked artisan loaf.
He specializes in stone-baked breads and hearty whole grain loaves. After
spending a day with John, you too will be able to create such a loaf. His
high-energy hands-on workshops are informative, enjoyable, and full of
great bread. Students will learn to prepare great breads from starter to
finish, sampling the delicious results in class then heading home to bake
what was begun in the workshops. These classes are open to new and
experienced bakers with a sense of humor and an appreciation for method,
flexibility, and teamwork.
In this Italian-bread focused workshop, you will make versatile focaccia
and pizza doughs, which utilize the aromatic and textural qualities of
extra virgin olive oil to enhance the resilient doughs. Once you have
created pizza and focaccia from scratch at home, you will never again
accept anything but the very finest, made by you! The class will make use
of a variety of fresh ingredients to stud and top the pizza and focaccia,
including kalamata olives, local-made cheeses, prosciutto, sausage,
vine-ripened tomatoes, and other seasonal produce.
Bread Workshop: Baguettes/Boules/Batards (Hands-on) with John Nemerovski
Sunday, July 22nd, 9:00 AM
$85.00
In this session, students will learn to make three fabulous rustic "leather
crust" country French loaves: baguettes, boules, and batards. With multiple
sponges and risings, these dense "poolish" breads are great both for
special occasions and everyday eating. No bakery in the country offers
better rustic bread than you will learn to create yourself. A light lunch
will be served during class.