Spring Break

Taking this week off from writing about bread here to make some headway on some freelance projects, and to prep for my upcoming Sourdough Lifestyle class this coming Sunday, April 25, for which there are only 16 slots left. (If you can’t make that one, there’s another one coming on 5/15, which has loads of room in it still.) Last weekend’s Pizza al Taglio/Focaccia Doubleheader class went really well, and I think I am getting the hang of how to organize and run these short-but-densely-packed classes. I’ll do that one again someday, but in the meantime, there is an

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