Bread making classes in michigan? Or the midwest?
So I know Peter Reinhart has classes, as does the SFBI and KA Flour, but I live in michigan, am a student, and don't really know how to judge the value of these things. While I do think going to any of those events would be great, I don't think its feasible for me right now.
But I have an honest question for those here who have done these things. Was it worth the price? I recently heard that Zingerman's in Ann Arbor offers classes, but when I checked, a 4 hour class on french bread costs $100. A 9 hour class on sourdoughs is $250. Granted, they're probably teaching you a perfected technique, letting you take the bread you made with you, and giving you their recipe...but these classes are aimed at the average person with an interest in baking and charging $100 seems like it would discourage most people. Am I wrong and just being cheap? I have nothing really to compare it to, though some of KA's classes I saw ranged from $50 to $900 (pro).
I still don't know if I could do it, but could someone tell me if this is at least reasonable pricing for breaducation? Or is this place just holding true to its notoriously overpriced history?