This weekend was An Tir‘s Culinary Symposium, which was a smashing success.  We had a great time geeking out with the other food nerds on subjects ranging far and wide.  I’m all fired up to work on more sausages and cheese for this year.  I’ve been a little concerned about curing/fermenting meat, and I think this is the time to get over it and give it a go.  I also got a chance to go to Mistress Katrine‘s class on the cookbook of Anna Wecker, the first woman to publish a cookbook.  There was a separate paper track, the proceedings of which will hopefully be published soon, check back for details…

I gave two classes, one on Baking Bread without Commercial Yeast, and the other on Fermentation in Theory and Practice.  Follow the links for the class handouts.  I’d love to get feedback if people have comments or questions.