An introductory class on making your own breads from scratch . . .
Join instructor Charles Leary to learn the basics of bread, including a variety of styles and techniques. Techniques
lerned may include wild yeast starters, hand forming, how to adjust crustiness, foccacia, and brioche-style loaves.
Charles Leary has baked professionally since 1994 and is co-author of The Trout Point Lodge Cookbook.
