flat bread « (y)our food choices™

Class is now in session.

We did it! Our first, er, second cooking class (thanks Paul) seems to have been a success. With a sold out group of eight people, mostly friends of our friend and principal marketer Kathleen (thanks!), we were measuring, stirring, kneading, baking, and eating our way through some basic baking techniques. We worked our way through a no-knead bread, a quick flat bread, pizza, and soda bread, while at the same time discussing the differences in yeasts: wild, cake, active, and instant; and flours: hi-gluten, all-purpose, cake, whole wheat, and more; and discussing the proper way to measure flour if you don’t happen to have a scale to weigh it. In the two-hour class, which happened to run overtime (sorry), we did it all.

In homage to San Francisco

Now the real test of success will be determined by how everyone’s bread turns out today. To all of our new friends, once you have baked your loaf of bread and your pizza, please take a picture and post it to our facebook page. We can’t wait to see how they worked for you. And for those traveling today, let us know if the dough survived a couple days in the fridge or freezer.

We’ll be teaching the Bread Baking 101 hands-on demonstration again on Tuesday, May 10 and again on Tuesday, May 24, at Velcrow Studio (or is it Salon, Zannah?), from 6:30 – 9:00 pm.

Cheers,
Jason & Steve

The budding bakers.

(y)our daily bread.

Bread is the staple of the world’s cultures. From every continent you’ll find a variation of bread in one form or another. Naan, bagels, peasant bread, etc. all have three ingredients in common; flour, water, and salt. In our first bread baking class we will teach you how to make a great no-knead bread, a pizza that doesn’t include the generic tomato sauce, a quick soda bread that takes less than an hour, and a quick flat bread. We’ll explain the difference between the different leavenings; yeast, baking soda, baking powder, and wild yeast. As well as, the different flours out on the market and how to utilize them in your home baking.

This class is for beginning and intermediate bakers who want to make a great loaf of bread without hours and days or preparation. Come prepared to play in the flour, eat the best pizza you can find in San Francisco (does anyone know of a great pizzeria in the city?), and leave with breakfast for the next day.

Our cooking tutorial will be held on Tuesday, March 29, from 6:30 – 9:00 pm and Tuesday, April 12, from 6:30-9:00 pm at Velcrow studio, 900 Tennessee Street #21 @20th St. in the Dogpatch district of San Francisco. Cost is $50 and includes detailed recipes for everything we prepare and serve.

Purchase your tickets at our Eventbrite page.

Be sure to hurry, as space is limited!