Thanks to everyone who attended the bread class at Kitchen Conservatory on Sunday. The breakfast treats class on May 20 only has 2 openings, so don’t delay in signing up here if you want to attend.
As I mentioned in class, I’ve stumbled on some baking tricks through experimentation (and lots of failure). And I’ve borrowed many techniques directly from the three books below:
- CookWise by Shirley Corriher
- On Food and Cooking by Harold McGee
- The Bread Baker’s Apprentice by Peter Reinhart
Don’t let the fact that these aren’t gluten free cookbooks put you off. The explanations in the books are golden. When you learn why an ingredient is used in a particular recipe, you’ll have much more confidence in tackling your own baking challenges.
The next gluten free bread class at Kitchen Conservatory in St. Louis is Sunday, July 8. Go here for more information.