Baking Bread 101

Jul 9, 2014

640px-Sourdough_miche_&_bouleShe was an official expat for nearly a decade. Unsurprisingly, once Debra Cohen returned home, American bread just didn’t really do it for her.

Debra began baking using techniques gleaned from French and German bakers (and the New York Times).

Now, Debra runs a “home-based” bakery in Altadena and delivers fresh loaves to lucky recipients. She’s a member of Los Angeles Bread Bakers, which was organized by Joseph Shuldiner and Mark Stambler and with events organized by Michael O’Malley (with his mobile wood fired oven) and Nan Kohler of Grist & Toll.

Debra states that she’s a “refugee” from the tech and healthcare industry who turned to baking as solace. “The creativity of bread baking has opened new perspectives on my life I never dreamed of a short time ago.”

On July 17th, Altadena Heritage is sponsoring Bread Baking 101 at the local community center.

Learn how to create artisanal-style breads with the popular “no-knead” method using basic equipment found in most homes. In this two hour class, you’ll watch Debra whip up a sourdough boule and learn how to begin riffing on the basic recipe to create your own signature flavors.

Samples will be provided and attendees will go home with a sourdough starter and written instructions on bread making and sourdough maintenance.

Bread Baking 101
Thursday, July 17th, 7-9 p.m.
Altadena Comm. Ctr., 730 E. Altadena Dr.
Cost: $15 at the door, check or cash only
Pre-registration required
Email no later than July 15th


Debra Cohen


Photo, top right: Chris R. Sims, Creative Commons, Wikimedia.



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