In this interactive workshop, we will explore the diversity of the global Jewish experience through bread. With only four key ingredients (flour, water, salt and yeast) and infinite additives, the process of making bread is simultaneously universal, ancient and eternal; it connects us to our past and nourishes us in the present.
Through hands-on learning, we’ll explore the science, and art, of bread making while sampling the history and culture of the Jewish world. Feel free to cook alongside instructor Daniel Heinrich, or tune in to watch and learn for a future culinary endeavor.
Check back for what we’ll be making, plus an ingredients list.
Daniel Heinrich is a second-year student in Brandeis University’s Hornstein Program for Jewish Professional Leadership. Originally from Royal Oak, Michigan, he graduated from Brandeis University with a major in Near East and Judaic studies before launching a career as a chef and baker, first as the junior sous chef at Lumiere in West Newton before moving to Portland, Maine, with his wife. In Portland, he was the junior sous at Petite Jacqueline, pastry sous at TIQA and then sous chef at EVO Kitchen and Bar before an injury sidelined him from the kitchen. Since then, Daniel has returned to the Jewish professional world with a passion for environmental sustainability and food justice.+ More... - Less...
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