After two snowstorms closed everything down and put the kibosh on my baking & pastry classes, we are finally back to cooking it up. And boy, are we making up for lost time. In one session we produced country bread, a preferment, and enough dinner rolls (pictured above) to feed an army, and the next week we made copious amounts of sticky buns and challah bread:
In that session, we also made Danish and puff pastry doughs to freeze and use the following week. Now, you may be thinking, "So what? She's making rolls and bread. I can do that. Who goes to school for this?" I totally understand. These are not complicated or exotic recipes to be sure, and, except for the Danish and puff pastry doughs, they require very little in the way of finesse. But I am learning that culinary school is about more than cooking and baking - at least at this early stage.
