Add bleu cheese to the picture and what do they have in common? All three belong to the Kingdom Fungi. In my science classroom we are about to dissect mushrooms, make spore prints and explore the fascinating world of yeast. I'm going to share with my students what I've learned from the BBA Challenge--that wild yeasts are all around us and we can use them to make some delicious bread. We're going to capture some using Reinhart's recipe in his newly released book, artisan breads every day. We'll mix some bread flour and pineapple juice and stir and watch until it is active and bubbly. I'll bring it home and bake sourdough bread for the students to sample. I just received my copy of this bread book and am anxious for Friday night to curl up with my tea and my new book to select the bread for my class.This weekend is time for our next bread, also, for our challenge. Karen is planning to make the Rich Man's Brioche and I'm making the Middle-Class Brioche so we can compare the two. I'll let you know Monday what our vote is. Reinhart offers to send his readers an autographed bookplate to place in his new book if you send him an sase--check his blog. Mine came today! Just in time for my new book!
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