Breadmaking-What's the Big Deal?
with
Susan Fisher & Deborah Niemann-Boehle
Saturday, November 14, 2009
1:00-3:30 p.m
Nisse Farm, Manteno, IL
According to these two avid breadmakers,
it is easy to make your own tasty, fresh bread.
"Knowing what all the different ingredients do and how they interact allows you to make bread as effortlessly as making a bowl of cereal for yourself" says Deborah Niemann-Boehle.
Learn how to create your own beautiful loaves and the difference between making bread by hand, using a bread machine or a stand mixer with a dough hook.
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| The cob oven at Nisse Farm. |
As a follow-up to the natural building workshop CSC sponsored in August at Nisse Farm, some of the bread will be baked in the backyard earthen oven.
Cost of afternoon presentation - $35
If you are planning to attend,
call Julie at 708-828-4325 by Thursday, November 12.
--Thank You --
Click here for directions to Nisse Farm
Presenters
Deborah Niemann-Boehle:
In 2002, Deborah Niemann-Boehle dragged her professor-husband and three children from the Chicago suburbs to a small homestead on a creek in the middle of nowhere, so they could grow their own food organically. Today they produce all of their own chicken, turkey, goose, duck, lamb, pork, beef, milk, eggs, mozzarella, chevre, queso blanco, parmesan, buttermilk, and yogurt and a good portion of their own fruit and vegetables on their farm, Antiquity Oaks. She and her husband are currently attempting to perfect their cheddar and gouda. When complimented on her cheese, she is quick to give credit to her herd of Nigerian dwarf dairy goats.
Susan Fisher:
Susan is a long-time CSC member and participant. She has been baking bread for over 30 years, and if you have attended any of our workshops or seminars, you have no doubt tasted some of her homemade, organic bread. Susan respects and enjoys the alchemy of baking and cooking and often says that the most important ingredient in breadmaking is love. As Edward Espe Brown says so well in The Tasajara Bread Book, “ Bread makes itself, by your kindness, with your help, with imagination running through you, with dough under hand, you are breadmaking itself, which is why breadmaking is so fulfilling and rewarding.”
