Advice for the Loaf-Lorn

This class is intended to be a troubleshooting class for bread bakers who cannot consistently produce what they consider to be good bread, for whatever reasons.

I also designed this class with the assumption that it could be held in a class room or conference room, rather than requiring a kitchen classroom (that is, a space with an oven).

While it is possible that I might activate some yeast and knead some dough, nothing will be baked and nothing will be tasted.