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Anne Elder, a member of the Wildflour Bakery collective, demonstrates a baking technique for students at Burns Park Elementary School in Ann Arbor. As part of the bakery's Rolling In Dough program Elder teaches students that bread doesn't just 'come from the store.' At left, Lauren Mills practices kneading dough while Jordi Mata-Fink, below, tastes raisins before adding them to his own recipe.
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