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UID:642228-1697619600-1697648400@centralmilling.com
SUMMARY:Basic Whole Grain Sourdough with Pablo
DESCRIPTION:Learn from certified German master baker Pablo with international experience how to work with fresh wholegrain flour\, sourdough and yeast water. \nVarious 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! \n\nThe course includes:\n\n\nMixed wheat spelt bread in the “stretch and fold” process\n\n\nRye spelt pan bread\n\n\nSweet cinnamon treats\, crispbread and pizza\n\n\nHow do I make my own flour? What do I have to consider?\n\n\nSourdough and flour set for baking at home\n\n\nDocuments on theory and recipes\n\n\nA coffee station and lunch will be served. \n  \n\n\nHealth & Safety Protocol \nIncidents 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. \nAlthough 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 abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe 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. \n\n\n\nInstructor Bio\nPablo 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.
URL:https://centralmilling.com/class/basic-whole-grain-sourdough-with-pablo-8/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/11/PabloPans.jpg
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