Thursday night I had an interesting and fun experience. I went to our local Viking store and participated in a class led by Chef Peter Reinhart in making whole grain breads. The class started at 6:30 and so I planned carefully to be there by 6:20 in order to get a good seat. I got there, signed in and noticed that everyone else had already signed in. I should’ve double-checked the start time - the class started at 6:00 - not 6:30. So much for planning ahead. I slipped into the “cooking theater” and took my seat on the third row. I wanted a front row center seat, but that was okay because there really aren’t any bad seats there. Of course when you sign up for a class, the cost covers not only the class but for all the food and drinks you’ll consume while you’re there. The classes aren’t cheap. Still, though, it was really nice. Each sample of bread came along with a delicious appetizer - delicious gourmet stuff. And there was wine that was selected to accentuate the taste of the various breads. It was a lovely evening - even if I didn’t know another person there. I would love to go through a cooking school just for my own enjoyment. I have no desire to be a chef or to own a restaurant. I just enjoy cooking, and I enjoy learning more about it.
I OF COURSE bought the guy’s book. When I arrived late he was in the middle of a very technical description of all the fermenting processes that go on during the mixing and baking of bread. I was lost for the first thirty or so minutes. The handout they provided was very confusing and I was completely clueless for awhile. And that was frustrating because it’s BREAD, for heaven’s sake! We’re not talking about rocket science. It’s baking a loaf of bread, and it was like trying to learn a foreign language. For awhile anyway. Gradually I began to understand, and eventually I was right with what he was talking about, and I loved it. He used a stand mixer to do all kneading, and now I know what “gadget” I want next.
One of the best parts of the class is that at the end, Chef Reinhart took the starter he had and added to it so he’d have enough starter to make the breads he needed to make for the next class he’d teach in a couple days. He made enough starter to give each class participant a small amount of it. So now I have a small container of whole wheat starter, and a small container of rye starter. Now I have those two starters from Chef Reinhart, in addition to the sourdough starter Miss Edna Mae in our church gave me. Anybody want some bread starter?
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