Reviews
Amazing courses, I learned a lot!
5
9 years ago (01-02-2018)
My wife and I just took Melinda's baguette class yesterday and it was just terrific. She makes it such a comfortable afternoon, you feel like you're hanging out with friends and then, wow, your learning.
In a very well structured class, we started out working with dough she had mixed the day before (baguettes are a 2-day, at minimum, process). We learned the tricks of dough handling and forming of the baguettes and then, while they were rising before the bake, we mixed and kneaded our own dough to take home. While our baguettes were baking, the 'class' (on this day it was just 3 of us) enjoyed a glass of wine under the shade trees in her garden until we were treated to a truly lovely 'snack' of the bread we had just made accompanied by an amazing assortment of cheeses, meats and homemade spreads Melinda had prepared (an my wife is adamant to get a recipe or two from that!)
It was a wonderful 'date night on Saturday afternoon' for this 43-years-married couple. We had a blast and highly recommend it. Worth every single penny.
Lastly, let me say this: I have been trying to make a decent baguette for 2 or 3 years from reading books, internet recipes, including Cook's Illustrated, America's Test Kitchen and Ina Garten, etc. I've followed ridiculously complex recipes, some requiring messing with the dough every 30 minutes for 5-6 times in row and all manner of nonsense, Melinda's method is the simplest and most straightforward of any I've tried. And the baguettes are as good as any I've ever tasted,(FYI, I have eaten baguettes in France, Belgium and Spain) lightly crisp crust with wonderful chewiness and the crumb is airy with marvelous holes that you read about, lol.
Anyway... I ramble, but if you want to learn to make great bread at home. This is the place.
Thank you, Melinda.
Bob & Donna Saunders
5
9 years ago (04-06-2017)
Took the Bread 101 class on Dec 18th 2016. What a exceptional experience.
Not only is Melinda a great teacher and host but she demystifies the making (you know, this whole yeast thing) of bread dough making. Even if one thinks one knows, there is more to know and she will be the one to tell you. I learned a lot!
The setting is simple, no high-tech gadgets. What I really appreciate is that I can make delicious artisan bread without all the newest appliances.
As a 66 year old home cook, cookie and torte maker I can now add backing bread to my list.
Thank you Melinda.
Rolf Mueller
5
10 years ago (19-12-2016)
