ARTISAN BREAD-BAKING

A private class with Todd Oppenheimer

Avid baker, and student of wild yeast baking methods

Limited to six people

Value: $100 per person.

Join fellow Kirkwood homeowner, Todd Oppenheimer for a series of short zoom classes that will take you through all the steps necessary to create authentic, scrumptious, nutritious, natural artisan bread. In 2010, Todd was the first to profile Chad Robertson, co-founder of San Francisco’s now-famous Tartine Bakery, and he’s been exploring and writing about natural, artisanal baking methods ever since. (The latest example: this article in the magazine he publishes, Craftsmanship Quarterly, where he explains how to make your own sourdough starter, and the benefits of grinding your own flour.)

 The baking process Todd follows (which he learned from Robertson) takes no more than a few hours of kitchen time, but those hours must be spread out over two days. Todd’s zoom class, therefore, will be staged as a series of short presentations—staged live, with you participating and asking any questions you want. The classes will be held sometime in late July, on a weekend convenient for all.

Todd Oppenheimer, the founding Editor & Publisher of Craftsmanship, has been working as a journalist since 1978. The publications he has written for include The New Yorker, The New York Times, and The Atlantic Monthly. He has won a variety of awards for his writing and reporting, including a National Magazine Award and a first prize from Investigative Reporters & Editors (IRE). He is the author of “The Flickering Mind: Saving Education from the False Promise of Technology” (Random House, 2003, 2004), which was a finalist for IRE’s investigative book award. Todd has been writing about unusual artisans since 2008, when he profiled Bob Kramer, a master bladesmith, for The New Yorker.  Todd lives in San Francisco with his wife, Anh and two boys, and is a long-time member of the now-fabled Writers Grotto.