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Basic Whole Grain Sourdough

January 4, 2020 @ 8:00 am - 4:00 pm

Learn from certified German master baker Pablo with international experience how to work with fresh wholegrain flour, sourdough and yeast water.

Various partially forgotten techniques of traditional bread baking are presented and put into practice. The small number of participants ensures that all participants get the necessary information and attention, in order to be able to successfully bake bread themselves at home. Let yourself be surprised how good wholegrain can look, smell and taste. Whether a total beginner or a professional baker – this course will inspire you!

The course includes:

  • Mixed wheat spelt bread in the “stretch and fold” process

  • Rye spelt pan bread

  • Sweet cinnamon treats, crispbread and pizza

  • How do I make my own flour? What do I have to consider?

  • Sourdough and flour set for baking at home

  • Documents on theory and recipes

Lunch and a light breakfast will be served.

Instructor Bio

Pablo Puluke Giet began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich, he has managed big accounts such as Mercedes, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017, Der Meisterbäcker, teaching classes, performing live baking demos and consulting for restaurants and bakeries around Europe.

Categories: Baking Class     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.

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Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.

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