Grand Marais, MN
Amy taught herself to bake using a free Fleischmann Yeast booklet back in 1972. She has been a teacher 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
Artisan Breads II
Instructors: Amy James
Hand-crafted, long-fermented, hot-hearth baked: There are so many kinds of breads to explore! This course covers the same underlying concepts of artisan baking found in Artisan Breads I, with a focus on using whole grains. You’ll learn how to use soakers and pre-ferments to extract flavor and nutrition from the…