Elise Singer

I took this course a while ago, but I’m reviewing it now because I see it’s being taught again potentially. This course sounded awesome from the description. Everyone there was absolutely thrilled to spend a J term making bread and pickles, but it should be noted this class is a time COMMITMENT. I wish I were exaggerating when I say I walked to the kirk center (I hope it’s being taught closer to campus in future) in the dark at least a dozen times, spent hours and hours watching my sourdough/doing my final project, and came in early (~6am) a few times because of something going wrong with a fermentation. Suffice to say, those of us who wanted to spend most of term skiing and some of it enjoying some bread were a bit disappointed. Fun field trips to local farms, a smidge out of touch with food-realities sometimes, presentation-focused for sure. Definitely learned some stuff about fermentation but unsure if it was worth a full month of staring at my sourdough for hours, waiting for it to proof so I could finally go home. All in all, I would do the class again. The people made it fun, but just be aware of its time commitment.

I took this course a while ago, but I’m reviewing it now because I see it’s being taught again potentially. This course sounded awesome from the description. Everyone there was absolutely thrilled to spend a J term making bread and pickles, but it should be noted this class is a time COMMITMENT. I wish I were exaggerating when I say …Read more