These next classes tackled the NYC baking trifecta of pizza, bagels, and pretzels, as well as the other large staples, braided bread and focaccia. I used to attend some challah making classes in college and was always amazed at the … Continue reading
As I’ve discovered, understanding how to read a bread recipe can be a daunting task, but if you understand basic bread terminology and process it can be much easier. Below is a list of the basic steps taken when baking … Continue reading
After our quick introduction to yeast, one and two step breads, we jumped right into the French classic Baguettes. And if you’re going to learn how to make bread in NYC, who better to learn from than the classic Amy … Continue reading
Module 2 promised to be quite different from module 1 in that I felt like this was when the program was really starting. Module 1 was created as an introduction to techniques and ingredients, but by module 2 we were … Continue reading
Home-made Challot are so much better than store-bought one so this year I decided to try making 2 different kinds. A whole-wheat break away challah and a Saffron-Honey challah, which were both made from the cookbook “The Kosher Baker”. The … Continue reading