Before re-capping vacation (which won't take that long because we did NOTHING for vast stretches of time... and it was great), I should mention the class I went to at Southern Season last weekend. It was on baking with whole grains, led by Peter Reinhart. In addition to being a well-known baker and very influential in the artisan baking scene, he also teaches at J&W down in Charlotte and is the author of several books, including a new one on whole grains. This was actually the first class in his book/teaching tour on the new book. But you'd never have known it. Everything went off smoothly and he did a great job of getting out a lot of information (and a lot of new information, even for someone with a background in baking) in an entertaining fashion. He did various steps in a couple of different kinds of breads and starters, as well as a whole grain cracker. That was the only recipe that I thought didn't come off all that well. Not so much the recipe, I guess, as the version presented. Needed a bit more seasoning. And, because it uses milled seeds, it was a little dry. Sorta came apart as I was eating it -- would have been better if presented with some cheese or dip, I think. Anyway, this was the second time I've been to a class at Southern Season. It's a nice set-up. If you're sitting down front you can get a good view of what the chef/instructor is doing on your own, or you can check out the video monitors overhead for a close up. And if you're at all interested in bread, I highly recommend any of Peter Reinhart's books and getting yourself to any class he teaches in your area.

bread good...