Finkelstein attended “Bread Camp” at King Arthur’s Educational Center in Vermont. “The only down side is the continuous cleanup and washing down the counters,” he quipped. “Left untended for a while, a little dusting of flour and a drop of water will usually end up as concrete.” Magnusson rounded out his home-schooling with attendance at the Kneading Conference held in Skowhegan, Maine. “Making bread is relaxing for me. I think about it as science, then art, then therapy!” The science of bread making involves understanding yeast and the properties of leavening, kneading, and elasticity. The art part involves a variety of bowls, bennetons, boards, lames, and shaping tools. The therapy part is the physicality of working the dough, the discovery of patience (have you ever watched bread dough rise?), and the reward --the smell of bread wafting through the house and the wholesome taste of handcrafted bread just out of the oven. No Kleenex allowed.
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Foodies of New England