Baking Bread with King Arthur Flour

Baking Bread with King Arthur Flour
‘Baking Across America with King Arthur Flour’, held in Mesa Arizona in the Phoenix Metro area was worth the drive. Carolyn Hack the instructor was very well informed in the art of baking bread. This was a two hour learning session that was packed with information and tips. Carolyn is a very personable individual and well versed in her presentation. I found her to be very entertaining and easy to listen to.
I have baked a lot of bread in my day but she offered explanations to things I had experienced and couldn’t figure out why I had had the problem. For example dough that browns faster is higher in sugar content. When baking whole grain bread you have to use no more than 50% whole grain flour or expect to have a brick for the end results and I have made few bricks in my day. She went on to explain the fiber cuts the gluten strands and makes it almost impossible for the bread to reach its full height when raised.
Storing of the yeast in airtight containers in the freezer can extend the life of the yeast.
Explaining the difference between what unbleached flour and bleached flour processing involves. Bleaching is a chemical process to whiten the flour faster so manufactures can ship sooner and unbleached flour a natural process that takes more time but does the job without the chemicals.
It is wonderful living in a city that is large enough to attract these types of classes and one of the reason I call Arizona my home. Thanks to King Arthur Flour and their sponsors Red Star and Argo for providing a learning opportunity in one of Arizona’s many Holiday Inn Hotels.
Given the chance to attend one of these events make sure and get there. You can check out www.kingarthurflour.com click on education see what is coming your way. The site also offers, tips, recipes and all kinds of gadgets to improve you baking skills.

Terry S. Forsberg, ABR, GRI, CRS
Associate Broker
RE/MAX Fine Properties Realty
www.terryforsberg.com
Scottsdale Realty
Phoenix Realty