‘K… so I really haven’t tried much with this bread yet, so I don’t want to get too gushy. BUT THIS IS FRICKIN’ AWESOME. I took the class at The Cooking Studio adjacent to Whole Foods, which seems to have sufficiently more vegetarian cooking offerings then the other school in Overland Park.
The class is based on the book pictured above. The basic concept is a dough that you mix up *very* easily, sit on the counter for a couple hours, then put in the fridge, and then you have a basic dough for all sorts of yummy stuff that you pull out of the container, shape, possibly let rise, and bake – and it was sooooo goood. The batch I did at home with the dough we made in class was pretty darn good, and I made some dough yesterday and put it in the fridge…. I will let you know how it goes. If there are spots, I am definitely am going to take the second class in the series for whole grain. YUM!