Of all the culinary experiments I’ve performed at home, bread is the final frontier for me, and maybe you, too. I’ve eased my way in, starting with cinnamon buns and pizza dough, but I’m ready to take the next step in my adventures with flour, water and yeast, and the Bread for Beginners class at the Brooklyn Bread Lab Tuesday, Jan. 23 is just what I need. The Bushwick bakery, which mills its own flour and likes to incorporate ancient grains into its artisan breads and pastas, has a number of upcoming classes that will expand your baked goods repertoire, during the perfect time of year to be near a warm oven. The two-hour intro class on Tuesday starts at 7pm and costs $90.
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