Bread and Butter Class
at the
2012 West Coast Culinary Symposium
offered by
Mistress Geraldine of Toad Hall, Baroness Bufo
2:00 P.M. - Manor House Kitchen
Greetings My Lords and Ladies, good gentles all:
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At this year's West Coast Culinary Symposium I will be offering a class on baking breads from wild yeast, (sour dough). We will discuss how to create your own starter and its care and feeding. In addition, each attendee will be able to take home a start from my starter. Although not dating from the middle ages, it is quite old. My great grandmother, who immigrated to California from Virginia just after the gold rush, brought it with her and someone in the family has kept it alive ever since. |
We will also be shattering some “sourdough myths.”
If you wish to take some of my starter home, bring a container with a tight fitting lid that will hold at least two cups. |
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We will also work on why we knead, how to knead properly without destroying your back, shoulders and arms, and how much should you knead. We will discuss the major pit falls people experience and how to avoid them. |
The breads we will focus on, time allowing, may include:
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Pretzels:
the pretzel was the very symbol of the baker’s guild and one could not become a master in the guild until they could make a perfect pretzel.
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Peason:
a basic multi-grained peasant bread |
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Manchet:
the fine white bread of the upper classes |
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Rye:
time allowing, we will also make a basic rye |
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Butter:
you will also churn butter, learn the proper chandelling of it and have some buttermilk myths shattered |
A Bit About Me:
I think I was the first one to seriously introduce period cooking to the SCA, way back in time out of memory, like in AS 2ish. I cooked the first two 12th Night feasts given in the SCA in AS 4 and 5, held at the glorious Student Union at Mills College, Oakland.
I have taught the origin of cuisine at the University of California extension in Berkeley and at the California Academy of Sciences. I participated in an international seminar on the origin of cuisine hosted by Christ Church Collage, Oxford and I offered a seminar on the development of Western American cuisine at the International Food Fare, Dijon, France and I am an on call food consultant for the Folger Shakespeare Library.
I am a published cookbook author, maintain a culinary website, teach cooking and am a diet consultant and coach. Oh yes, some consider me to be a damn good cook.
See You in February
 
Mistress Geraldine of Toad Hall, Baroness Bufo
OL, OP, OGP, AA, OWS, QOG
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2012 West Coast Culinary Symposium
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