Hurry! Sign up for #PizzaWithPurpose
Last chance to register for this week's pizza making class
Happy Tuesday bread friends!
I hope you had a lovely Easter weekend. We had a really great weekend, but I must say Iβm already getting excited for next weekend. This upcoming Saturday our family will be making our way to the Dane County Famersβ 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 youβll catch me with food in my mouth. π
Schedule update: I wonβt be taking orders next week for pick-up next Thursday the 28th. If youβre 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 canβt 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 monthsβ¦ so Iβve been quietly looking forward to this week for such a long time now.
There are a few spots leftβ¦ so if you havenβt signed up yet β and youβre interested in making pizza for dinner this Thursday β Iβd be honored if youβd join me for a fun time of making #PizzaWithPurpose.
For those of you who will be tuning in, youβre in for a treat.
Weβll be making pizza and salad to feed four.
Youβll learn how to make excellent pizza from scratch in just over an hour from start to finish.
And weβll be raising money to support Nehemiah Center For Urban Leadershipβs Reentry Services Group Homes.
πOne 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 donβt also have an active sourdough starter at home. Weβll be making our pizzas with βnormalβ 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 Iβll end up sharing my observations about flour composition, as well as the relative merits of commercial yeast and sourdough starter. π€
Anyway, I hope to see you on Zoom on Thursday night⦠but regardless, I hope you have an excellent week.
Cheers!
Mo