Jim Thompson has been making bread for twenty years and on Friday, February 7th he shared many of his secrets! After a thoughtful discussion and an interesting slide presentation about bread making in general and Jim’s process in particular, we enjoyed a light supper with four different soups as we sampled Jim’s delicious (and beautiful) white and rye sour dough loaves. Everyone enjoyed the evening and many left newly inspired to try baking some bread! JoAnn Thompson made a vegan creamy curried cauliflower soup and Staley made a tomato bisque, a red lentil soup, and a sausage, potato and spinach soup. Anyone who wants the recipe, let us know and we are happy to share.
