French Bread: Questions you Might Have
updated 4/14/18
Why should I take this class?
- You always fancied yourself as a French Boulanger (French Bread Baker)
- Your Angel Food cake never turns out and you thought, if you were going to spend time in the kitchen anyway, you may as well make yourself useful.
- You can never get enough of that fresh bread aroma
- You think you can do as well as your local Italian restaurant with some decent bread.
Do I need to know anything in order to do this right the first time?
- nope*
- *patience…..
When should I arrive?
- The class starts promptly at 8:30. I will be there at 7:30.
- I’d highly recommend that you arrive 10-15 minutes beforehand.
- No need to purchase a parking permit! Saturday’s are free!
- Note kitchen location in the image below. Enter through the south door and head up the stairs to the 2nd floor. Go straight ahead and the Kitchen is on the right.
PCC Rock Creek Campus, Building 5-241
17705 NW Springville Road, Portland OR 97229
Will I get my hands “dirty”?
- I sincerely hope so. There is nothing, (other than the aroma of the finished product), like kneading a mix of flour, water, yeast and salt into a fantastic performing dough.
- Besides, didn’t you like playing with Play Dough as a kid? Same thing – only better.
- It’s just flour, water, salt and yeast and it washes off easy, (but we do have techniques to minimize the sticky stuff…).
Will I get some recipes to take home with me to impress Family and Friends with my new found bread baking acumen?
- absolutely. each Student will receive a copy of my “how to” manual entitled, “The Upper Crust”, right after the class is completed! It contains all of the information we’ll cover in class including a couple of recipes for making French bread the proper way!
How do I get in touch with you?
- email me: larry.eisenbach@pcc.edu
- call me: 503-729-9022