Bringing in the familiar and the unfamiliar, we started off on Monday with yeast and "flat bread" dough. There is a great pizza style dough in Jeffrey Alford & Naomi Duguid's Flatbreads & Flavors cookbook, where you can start it and refrigerate it for even a few days and it develops a wonderful flavor. Man, did they attack the kneading part of it! I forget how fast young people can be. Tasting Day I brought in melons from the farmer's market. Love watching the students try not to just say "nasty" and also being adventurous as they sprinkled salt or chili powder on the melon.
We ended the week by baking off the flat bread - one with slow roasted tomatoes, the other with parmesan and herbs. It being difficult to time things, we had to refrigerate them and reheat for the next day - they still ate it up. Next time, it would be fun to have much more filling options. We had a lot of dough.
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