Baking School is about Thriving Not Surviving.
We made a Pan De Mi, Rye, Whole Grain and Wheat Levain. What??? Day 4 was amazing! We prepped a “braided egg bread,” or Challah, then baked 4 breads and prepped ingredients for tomorrow. The process and experience is designed for us to learn.
The San Francisco Baking Institute is fantastic, I’ve got one more day of Artisan 1 Breads and I need a few weeks of baking to process through the start of what I’ve learned so far this week, and I’m excited for the last day!
