No, not that kind of yeast. Yeast and bread things! Ok. If you've read my blog, you know I have a thing about yeast. I'm totally scared to use it, but I love a ton of yeasty products (namely, donuts and well... bread).
This is another blog post I should've posted earlier (I went to this class almost a week ago. I need to get moving, don't I?). Last Tuesday night, I hopped on the 6 for an hour-long bus ride out to the Linden Hills Co-op to attend a class as a present from my kindred spirit (and fellow blogger), Sherry. Really. She's the coolest, sweetest person in general, but I'm eternally grateful to her for sending me to this class. I will be honest. I knew absolutely nothing about the class I was going to, other than bread. Have you all heard of Artisan Bread in Five Minutes a Day? I feel like I've been living under a rock when it comes to the world of yeast. I'm happy that I'm no longer a stranger. Jeff Hertzberg taught this class and he's probably one of my new favorite people. He's as scatter-brained as I am. I love that he's come up with something as cool as this bread dough you can store in the fridge for two weeks, not knead it, and have a ton of options... And that the source of this has come from a way to relieve stress and well... Being lazy about cleaning. I dig this. I dig this a lot. Last Tuesday night was snow-y and cold, but I got to spend time in a warm room with the scent of fresh-baked bread seeping into my pores. It rocked. It really did. I was easily the youngest person in this class by at least 10-15 years, but that honestly didn't matter. All of these women (and one, pizza obsessed man) were super sweet and sociable. Many of them took down the link to my blog (and well, so did Jeff!) and I hope they see this post, even though it's so freaking late. I now have about three notebook pages full of tips about bread, and I thought about sharing my notes... Then I realized they aren't entirely intelligible. I couldn't figure out a way to categorize them. I guess I was so excited about being there, eating pita, pizza, and boule, that I didn't think about a proper way to narrate this all. My solution? When I use my packet of Red Star yeast to make my first batches of bread, I'll add tips I learned from Jeff's class. Luckily many of their recipes can be found on their website, as I had I listed above. I'm so grateful I had the experience to sit in that room with him though. Jeff is incredibly personable, and being able to watch someone do something they're so passionate about and share with with a bunch of people, is really absolutely fucking cool. Thank you, Sherry for granting me this experience. I appreciate you more than you can know. I'm no longer scared of the idea of yeast. What about you? Have you made bread before? Have you used this technique? Tell me about your experiences! I'm dying to know.
0 Comments
Leave a Reply. |
MeJust a broke millennial ruining the baking industry along with everything else. Archives
August 2019
Categories |