The cookbooks make home breadmaking sound so simple. “Five minutes a day,”
claims one. “Fuss-free,” says another.
Best of all: “No-work,” according to “My Bread,” by Jim Lahey, founder of the
renowned Sullivan Street Bakery in New York City.
“I really question the ‘no work’ part,” said Gay DeMichele, director and
instructor at the new Schnucks Cooking School in the Des Peres Schnucks
supermarket. DeMichele was the inaugural director of L’Ecole Culinaire before
joining Schnucks, and she’s also a former caterer and long-time home bread-baker
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