Welcome to the Wordloaf Friday Bread Basket! Before I share this week’s (pizza) stories, I wanted to mention that I’m going to test the waters with online classes starting in late March. At least to begin with, the classes will be single(ish) recipe deep-dives of about 90 minutes in length. The first one is going to be a primer on sourdough baking, both for sourdough novices and those who are already baking with it, but want to improve their results. I’ll likely do one on thin-crust pizza in April. Let me know in the comments below if you think you might be interested in joining. (Wordloaf subscribers will get a
Yes, please, for class sign-up and future class offerings. Am curious if the inaugural classes will allow questions or comments from attendees, or if the class will be a “one-way” presentation. Also, I’ve been meaning to suggest an online, periodic Q&A session, perhaps an open forum during which attendees (who maybe have paid to attend) can ask or post questions. If live, interactive questioning is a scary thing, maybe questions could be solicited and submitted in advance then answered during the online sessions. Just a thought. Thank you.
Definitely sourdough class. Made my starter with you almost a year ago now and just started using your Thursday loaf recipe. Flavour amazing but spring and texture inconsistent.
Yes, pizza and sourdough classes! I started my sourdough journey with the quarantiny starter and have been pretty successful in using it to bake a loaf almost weekly! I would love to learn more about how to shape the dough, the technique and purpose of pre-shaping and actual shaping.
✋ for a sourdough primer class
I'm interested in both sourdough and pizza classes
I'd consider the thin crust class depending upon schedule and price.
Yes, please, for class sign-up and future class offerings. Am curious if the inaugural classes will allow questions or comments from attendees, or if the class will be a “one-way” presentation. Also, I’ve been meaning to suggest an online, periodic Q&A session, perhaps an open forum during which attendees (who maybe have paid to attend) can ask or post questions. If live, interactive questioning is a scary thing, maybe questions could be solicited and submitted in advance then answered during the online sessions. Just a thought. Thank you.
I am totally into the idea of classes! I would attend!
Yes, I'd be interested in learning more about classes.
Yes, I'm interested in sourdough and pizza classes. Would also love a class on sourdough baguettes and rolls.
Yes ppplease for both classes time diff depending... I’m in London so five hours ahead. So an evening class wouldn’t work for me ❤️
Classes sound interesting. Keep me posted.
Definitely sourdough class. Made my starter with you almost a year ago now and just started using your Thursday loaf recipe. Flavour amazing but spring and texture inconsistent.
I’m in Australia so time of class could be challenging. Not an issue if it could be accessed later
Yes for a sourdough class.
Yes, pizza and sourdough classes! I started my sourdough journey with the quarantiny starter and have been pretty successful in using it to bake a loaf almost weekly! I would love to learn more about how to shape the dough, the technique and purpose of pre-shaping and actual shaping.
Interested in both classes, especially pizza!
Yes, I'd love to take an online class with you!
Yes! Would love a sourdough class! Been baking since last June and have made delicious loaves, even fougasse, but it's not always consistent.