In this course, we will learn how to use traditional ingredients to hand make challah, Kaiser rolls, bagels, rye bread and pumpernickel. (The tuition includes $30 for ingredients.) Our goal: Everyone will be able to make these at home.

Format: We’ll demonstrate how to mix, knead, proof, shape, and bake a product. Each week every class member will mix and knead the product so it will be ready to bake at home. Each week, class members who made the previous week’s product at home will bring samples to taste and talk for around fifteen minutes about any problems they encountered. We will also learn about sour dough starter. The coordinators will explain and demonstrate how to create sour dough starter. And each class member will create their own starter from the yeasts and bacteria that are always naturally floating about in their kitchen. We’ll make breads and bagels using our very own sour dough starters! Wear old clothes to class and bring an apron. Expect to get messy!

Resources/Expenses: We’ll use some specialized ingredients, including rye, first clear, high gluten flours. Each class member will receive five pounds of each type of flour.

Coordinators: Bob Sandy’s father owned a Jewish bakery in Detroit. Bob worked there through high school and college and has been baking at home ever since. David’s been dabbling with bread baking for decades.