One of the nicest gifts, Jeff and I received for Christmas was cooking lessons. Three years ago we had taken classes at Johnson & Wales University in Providence, but like everything in life, things get crazy and we hadn't been back.
Today, we were treated to a course called Breads and Rolls in the Chef's Choice Recreational Cooking Program. I have always wanted to learn more about baking breads but I just didn't know how to use yeast. You read that the water has to be a certain temperature or the yeast won't rise, don't over mix or over knead. I just couldn't get it right. So, instead of experimenting, I would avoid any recipe with yeast. Well, not anymore. We learned how to use yeast in making artisan bread, white bread and whole wheat pitas and I'm ready to take on the challenge.
The class was wonderful. We learned the chemistry of bread making, mixing the ingredients, kneading, resting and baking techniques. The instructor, Chef Richard Miscovich was amazing. The class was small (no more than 12, we had 8) and the participation was hands-on. Check out the bread, it's called Pain Rustique. Not only did we make it, we took two loaves home!
If you are interested in learning more about cooking and baking but don't know where you could take a course, consider Johnson & Wales University. The prices are reasonable, the instructors are extremely knowledgeable, it gives you the opportunity to participate and it is fun!
And, isn't that what you want when you are learning new cooking or baking techniques?