Bob the baker, back from snowy Vermont with a few new ideas..

Bob just returned from a week of baking at the King Arthur Flour Education Center where he and 10 other professional bakers spent long days in the kitchen working with a 30 year verteran of the bakery world.  He led them in creating a wide variety of primarily sour doughs -- 

• a range of rye breads: from 40% rye flour to 100% rye flour; 
• a range of country sour dough loaves and rolls; and
• you can't get away without baking up a few sweet rolls - the brioche was heavenly and I heard tell that the other pastries and braided loaves 'weren't bad' (none of them made it back to Cranbury!)