Artisan Bread

I am doing some experiments with recipes for Artisan Breads.  These recipes are ones that do not use a lot of yeast and have long times for fermentation and raising.  They also rely on the air born yeast that is all around us to help.  Because they use such a long raise time ( usually about 12 - 24 hours) they develop a richer flavor and some will remind you of sourdough.  So stay tuned and I will post pictures of the research and the results.  (This will not be good for my waistline!  But I always like to go the extra mile for my readers and followers!)

More later!

COOKING CLASS PHOTO

This was one of the displays for the class on Olive Oil 

I used wine glasses so the class could see the color and smell the aroma from the different Olive Oils. This one was the mildest.  The class was able to see not only the color differences but the vivid differences in the bouquet. 

Ollive Oil

Who knew there were so many Olive Oils?  If you had been a the class today you could raise your hand!
You would also have learned the difference between Extra Virgin, Virgin and Olive Oil.  If you have questions about Olive Oil let me know.