Whole Grain Breads at SFBI
I just finished a week at SFBI taking their whole grain bread class. We made about 20 different kinds of bread; they were all good and many were outstanding. There were lots of interesting shapes, and we used many add-ins, such as dried pears, nuts, seeds and sprouted wheat berries. This was the third week-long class I've taken there, and I'm starting to be able to work more efficiently and keep up with the more experienced students. As usual, there was a mixture of home bakers and professionals. It was a very productive week and I'm becoming more certain that I want to pursue baking and pastry as a second career.