Instructors

Why flatbreads? Why NOT flatbreads? They are quick to make, easy to bake on griddles, piles of hot coals, or in a hot oven, and they can bring many new grains into your kitchen that typically aren’t used in loaf breads. One part bread science, one part history and culture,…

What was bread like before the industrial age of inexpensive commercial yeast, bleached white flour and fossil-fuel fired ovens? How does one make healthy, flavorful breads rooted in those traditions? These questions will guide this class. Learn the basics of making home made bread with a strong emphasis on traditional…

Hearth loaves, live-fire cooking, flatbreads, and overnight baked bean pots—just a few of the many potential uses of the wood-fired masonry oven made popular by Alan Scott.  This workshop will explore the history and construction of masonry ovens and the mixing and baking of wood-fired bread. Over the four days…

Most of us have opinions about the Italian flatbread known ‘round the world.  There are so many pizza styles, recipes and methods, but what really makes a good homemade pizza? This class will explore the four basic elements that define a pizza: the dough, the sauce, the cheese, and the…