Hello, and welcome to the Terrier Bakery Blog. My name is Joshua Smith, and I will be
kicking off the blog this year! I took
the freshman colloquium, “The Art of Making Dough,” with Ella my first semester
here at Hiram College. Before the class and working in the bakery, I had never
successfully baked anything, but I thought the class would be a great way to
learn. I was right! Throughout the 12 weeks, I learned many new things not only
about bread and baking, but also about myself. The Terrier Bakery is a student-run
entrepreneurial enterprise. It is actually the most successful entrepreneurship
program at Hiram, and it is flourishing. In the bakery, I learned to bake many
different kinds of bread, such as the Baguette, Pain de Mie, Bagels, Banana and
Pumpkin Breads, Jewish Rye, and many other varieties. Every student must become
proficient at making Baguettes, the hardest bread to make. Pain de Mie is a
basic dough that can be used as base for many other types of bread. It can be
sprinkled with cinnamon and rolled to make delicious cinnamon swirl. When
sliced and tossed with a precise mix of cinnamon and brown sugar you can make
monkey muffins, another Terrier Bakery classic. Now that I am in the Freshman
Seminar “Transforming Dough into a Life of Sweet Success,” I am able to
continue learning, while passing on the knowledge I have gained to the new
members of the class. This blog will be updated weekly by my fellow classmates
and bakers. So, don’t forget to check back each week to see what’s going on in
the Terrier Bakery!
