I was fortunate to attend a two-part bread baking class put on by the Oregon State Extension Master Food Preservers. We met on Friday evening for two hours at the Food for Lane County kitchen, where we mixed our bigas and sourdough starters. We also tasted finished products of all the recipes (oh my).
Saturday, we met all day and baked, baked, baked. And ate a fabulous lunch of soup and a variety of breads.
– Caibatta — the most plastic, elastic dough I have ever seen!
– 60 minute buns
– 100% whole wheat sandwich bread – a technique that actually makes it come out light and delicious, versus the heavy bricks I had made previously.
– Buttermilk Rye-Whole Wheat Bread.
We also ate a delciious focaccia and chili-corn bread.