Whole Grain Bread Making Class

  • February 18, 2012 · 3:00 PM
  • This location is shown only to members

We will make 3 kinds of bread:

  • Yeasted Wheat
  • Sourdough Rye
  • Sprouted Wheat

I will prepare beforehand so we can "time travel" and see the different stages of the process.

As my kitchen is small this class will be limited to 4 people.   I forsee repeating it several times until the interest wanes.

See the recipes here:

    http://www.logicalpoetry.com/recipes

Learn about the virtues of whole grains in a vegan diet (in every diet!).

Action packed.  Hands-on experiential.  Literary references.   Tastings.  Take home samples.  Free.

 

Should be fun!

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  • Jon B.

    It went very well. Great fun. Thanks to Nancee, Scott and Jeff for helping me
    learn some ways to improve the class for the next time.

    February 20, 2012

  • nancee

    jon was very well prepared. he had hand-outs, videos, books, and even prepared batches beforehand so we could see what it looked liked through-out the whole process (after rising and different stages of sprouted wheat)! he offered us yummy vegan chocolate chip walnut oatmeal cookies w/ 3 kinds of milk. very informative, interactive, interesting, fun! i learned alot and would definitely recommend. thanks again jon!!!

    February 20, 2012

  • nancee

    thanks scott! i've been to ike's, i'll have to try the vegan option next time!

    February 20, 2012

  • A former member
    A former member

    Jon's disgorgment of bread making knowledge was more thorough than I anticipated. There was participation, video, snippets of literature, and magic cabinets to leap forward in the cooking process. Definitely a worthwhile afternoon. Thanks.

    February 19, 2012

  • Jeff D.

    Jon put a lot of time and thought into setting up this class. We started with a snack of his special chocolate chip oatmeal cookies, then dove into breadmaking. The first recipe (yeasted bread) will be familiar to anyone who has baked bread. The other recipies (sourdough rye and sprouted wheat) were more interesting to me as I had never made them before (in fact, I had never even considered them before, but Jon gave me some sourdough starter and I'm looking forward to trying the sourdough on my own). In addition to all the things he promised, we also were treated to a brief historical discussion about Jon's ancestry. We left with samples of the breads (I'm enjoying a piece right now). Thank you Jon (and Scott and Nancee)!

    February 19, 2012

  • Justin H.

    Sounds really fun, but I'll be at a concert down in Sunnyvale.

    February 12, 2012

  • Jeff D.

    Sounds like fun, interested in attending at a future date.

    January 22, 2012

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