Bagels, crackers, breadsticks – all ways to enjoy the flavor and nutrition of grains in a single serving size. Using pre-ferments, seeds, spices and some whole grains we will create ‘small breads’ that will add convenience, variety, and nutrition to your meals. We will identify the benefits of extended fermentation for extracting flavor and nutrition from whole grains. Recipes will allow for variation and creativity so students can craft breads to their individual tastes. Using the commercial ovens in North House’s teaching kitchen will enable students to transfer these techniques directly to the home oven. Class time will allow for tasting and discussion, and students will take breads home. Although this class is open to beginning bakers, it would be beneficial to have had some experience with yeast dough prior to class. This course requires the ability to stand for periods of time, to knead dough by hand, and to walk to and from the teaching kitchen and the outdoor wood-fired oven.