Happy Tuesday bread friends!
I hope you had a lovely Easter weekend. We had a really great weekend, but I must say I’m already getting excited for next weekend. This upcoming Saturday our family will be making our way to the Dane County Famers’ Market. The downtown market has just opened for 2022, and the weather is expected to be beautiful. If you see us, feel free to say hi. Fare warning though, chances are high that you’ll catch me with food in my mouth. 😋
Schedule update: I won’t be taking orders next week for pick-up next Thursday the 28th. If you’re looking to get your bread fix in, you should go ahead and pre-order bread right now, for pickup this Thursday. We will have our regular pick-up this Thursday, and no changes for Bread Club members this or next week.
I can’t express how excited I am to be hosting my first public virtual pizza-making class this week. Our planning for this has been in the works for months… so I’ve been quietly looking forward to this week for such a long time now.
There are a few spots left… so if you haven’t signed up yet – and you’re interested in making pizza for dinner this Thursday – I’d be honored if you’d join me for a fun time of making #PizzaWithPurpose.
For those of you who will be tuning in, you’re in for a treat.
We’ll be making pizza and salad to feed four.
You’ll learn how to make excellent pizza from scratch in just over an hour from start to finish.
And we’ll be raising money to support Nehemiah Center For Urban Leadership’s Reentry Services Group Homes.
🍕One great question that I got recently was whether the expectation was that the pizza was going to be made with a sourdough starter or commercial yeast. While I may be a little obsessed with sourdough, I am perfectly capable of embracing the fact that a lot of people love pizza and don’t also have an active sourdough starter at home. We’ll be making our pizzas with “normal” commercial yeast. This is the same way that pizza is made at 99% of any place where you can buy pizza. But I can pretty much guarantee that at some point during the class I’ll end up sharing my observations about flour composition, as well as the relative merits of commercial yeast and sourdough starter. 🤗
Anyway, I hope to see you on Zoom on Thursday night… but regardless, I hope you have an excellent week.