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Submitted by arlo on November 6, 2009 - 3:12pm Tomorrow is my Bake With Zing! ExperienceHaving dealt with Zingerman's Bread and Pastries everyday now for a year, it finally is my chance to head on down to nearby Ann Arbor and take the 'Naturally Levained Bread Class' tomorrow morning. This is a class I've been wanting to take since I starter messing around with sourdough bread quite a few months back. The class is a full day experience (8 till 5pm with a lunch by Zing) featuring how to make, keep and use a starter (take it home as well), make, shape, score (and so much more) also bake sourdough loaves featuring three of Zingerman's Breads! Those being; Better than San Fransico Sourdough, Farm Loaf and 8-Grain Three Seed bread. Of course we do not get to use the same starter Zingerman's uses, we do although get the recipes and get to bring home six loaves of bread which we bake in class in their wood fired oven. Since I received a very nice deal through there sales rep, I will be taking my fiance along for free meaning we will be bringing home 12 total loaves of bread...Damn, that's a lot! Pretty excitied! I'll hopefully have numerous pictures by tomorrow evening!
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How terrific!
Please do report on your experience when the class is done.
I live about 50 miles south of Big Mac and have thought about driving down for one of their full day classes, but I'd have to take time off work plus spend $$$ for lodging, so I haven't signed up. Yet.
Have a great time!
Edited to add that I think it is ludicrous Zing won't allow you to use the same SD culture they do, if in fact that's true.
I hope you will have a
I hope you will have a wonderful day
And please let us know how it was
The Class was amazing! Worth
The Class was amazing! Worth all the money spent. It was a full 9 hour day where we learned what a starter was (made one as well), how to care for it, handle it, and received three Zingerman recipes (8-grain three seed, Farm Loaf and Better Than San Fransico Sourdough), which we made in class resulting in shaping, forming, scoring and baking 6 loaves of bread!Plus what goes into each step of baking. Why we knead, when to know when its kneaded well, why and how to shape, score and what to look for when you bake! One of the best parts was baking in the Wood fire oven where we learned all about the oven and how to bake a pizza in 47 seconds!
I took my fiance with me as well who, though has training in culinary arts, hasn't ever baked a loaf of bread once. Her and I felt the class was so well taught, it didn't matter if you (like her) never had experience, or like me (bakes every other day), you walked away with a wealth of knowledge, the experince of and learning lessons from professional bakers on a friendly, one on one environment resulting in an education experience that exceeds expectations.
I just walked in the door from work today, so when I am settled I will post pictures of my loaf, the oven and more.
Also down the line pictures of my own Zingermans loaves with their starter!
-Arlo
Pictures of a few loaves baked from Zing!
Yummy!