Typically, we will have class and cooking sessions on alternate days. For the most part, content for the classes will parallel and preceed the cooking sessions. What follow is a list of possible cooking topics or sessions. While I’ve included examples of recipes we might prepare, these lists are incomplete, and the choice of recipes is still open. In particular, we may wish to merge some categories, or we may wish to pair recipes differently depending on which categories we include. For example, while pâte à choux is an obvious topic to included with “egg preparations”, we might include it with “pastries” if we elect not to have an “egg preparation” session. I’ve also tried to indicate time considerations and whether the activity could be developed into a communal meal. We will have time for about 10 cooking sessions in January so choices need to be made. Items marked with a * are likely. Items marked with a ** are extremely likely.
1. **Cookies possibly including Brownies and Bar Cookies
Short Day/Probably first day cooking
2. **Yeasts Breads: Loaves, Rolls and Buns
Full Day/We could do a soup and sandwich supper
3. **Flatbreads—Pizza and Focaccia
Possible Meal/Some prep the afternoon before/Shorter Day/Likely last day activity
4. *Types of Cakes: Pound, Angel, Chiffon, Génoise, etc.
Full Day
5. *No-Knead Bread and Rustic Bread
Some prep the afternoon before/Full Day
6. *Laminates and Pastries: Croissants, Puff Pastry, Danish, etc.
Full Day
7. *Pies: Crusts, Tarts, Cobblers, Crisps, etc.
Full Day
8. *Quick-breads, Biscuits, Cinnamon Biscuits, Muffins, Scones, Popovers, etc.
Possible Meal/Shorter Day
9. Wild Yeast/Sourdough Breads
Minor activities each day for a week/Some prep the afternoon before/Full Day
10. Whole Grain Breads
Some prep the afternoon before/Full Day
11. Fried Breads and Griddle Breads including pancakes, doughnuts, etc.
Shorter Day/Could merge with Quick-breads
12. Cooking with Chocolate
Full Day
13. Ethnic or Celebration Breads: Challah, Bialys, Bagels, Artos, Stollen, Panetonne, etc.
Some prep the afternoon before/Full Day
14. Egg Cooking: Pâte à Choux, Custards, Soufflés, etc.
Full Day
15. We might also include a day for favorite recipes you bring in or a day for repeat day for new favorites you pick up in this course. Additionally, depending on interest, we may want to work in material on gluten free baking, recipes for bread leftovers, etc.
Last modified: December 14, 2009
Contact: Joe Sloan, sloanjd@wofford.edu