Artisan Breads Immersion
DatesFri, Jan 27, 2017 - Sun, Jan 29, 2017 Course Full - Please call for wait list
$200.00 per student (Early-bird rate)
You will need the following tools for this class:
- 2 cloth or paper bags to take your bread home in
- **IMPORTANT** a bag lunch. The Oven and the Bread are in charge of our day. There is no guarantee there will be time to go out and get lunch. There won't be a formal dinner break, but you are welcome to snack as you need. Students are welcome to bring a bag dinner or snack for the evening session scheduled from 5-9 pm.
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.
Radio interview with Amy James on Ancient Grains
More about Amy James