Basic Whole Grain Sourdough with Pablo
October 18 @ 9:00 am - 5:00 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
A coffee station and lunch will be served.
Health & Safety Protocol
Incidents of Covid-19 are currently on the rise, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness.
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
The Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy, all students will be notified immediately.
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.