Amy James
Grand Marais, MN
Amy taught herself to bake using a free Fleischmann Yeast booklet back in 1972. She has been a teacher for almost as long, in settings from traditional school classrooms to wilderness, with students from preschoolers through seniors, and covering topics from life science to sea kayaking. Combining her passions for teaching and baking, with a little science and history thrown in for good measure, Amy leads bread baking courses for new to intermediate bakers.
Current Courses Offered by Amy James
2½ Days
Artisan Breads Immersion
Lace up your baking shoes and get ready for an artisan breads baking marathon. Combining the skills of our popular Artisan Breads I and II courses, this two-and-a-half-day intensive course allows students to dig deep into hand-crafted, long-fermented and hot-hearth baked breads. We’ll explore pre-ferments and a long cool rise…
Fri, Nov 8th, 2019 – Sun, Nov 10th, 2019
Day 1: 5pm-9pm; Days 2 & 3: 8am-4pm
Day 1: 5pm-9pm; Days 2 & 3: 8am-4pm
Fri, Jan 17th, 2020 – Sun, Jan 19th, 2020
Day 1: 5pm-9pm; Days 2/3: 8am-4pm
Day 1: 5pm-9pm; Days 2/3: 8am-4pm
Instructor:
Amy James
Fri, Apr 24th, 2020 – Sun, Apr 26th, 2020
Day 1: 5pm-9pm; Days 2/3: 8am-4pm
Day 1: 5pm-9pm; Days 2/3: 8am-4pm
2½ Days
Flavorful Rye Breads
Explore the many flavors of rye breads using seeds, spices and fruit to make traditional breads such as Limpa, Pumpernickel, and Raisin Rye. Practice techniques that will allow you to work with a potentially difficult dough. We’ll explore the history and characteristics of this nutritious grain, using pre-ferments and soakers…
Fri, Mar 13th, 2020 – Sun, Mar 15th, 2020
Day 1: 5-9pm; Day 2/3: 8am-4pm
Day 1: 5-9pm; Day 2/3: 8am-4pm
Past Courses Offered by Amy James
Ancient Grains: Baker's Workshop
Artisan Breads I
Artisan Breads II
Introduction to Sprouted Grain Flour
