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Sauerdough Pizza Making with Pablo

April 26, 2023 @ 12:00 pm - 5:00 pm

Learn from certified German master baker Pablo with international experience how to work with amazing Sauerdough Products at home.

You will be learning all the essentials you need to work successfully with Sauerdough

  • Create – Feed – Maintain Sauerdough
  • Mixing Doughs by Hand
  • Fermenting – Proofing – Retarding
  • Temperature – Oven – Baking

The course includes:

    • Take Home Sauerdough Starter
    • Mixing dough in Class to take home
    • Fully ready to go Pizza Dough to take home
    • Bake your own Pizza
    • Hand Book

  • COVID-19 Protocol

    The Artisan Baking Center follows all current local guidelines regarding Covid-19. At this time, mask wearing and vaccination confirmation is not necessary, however masks are encouraged to help stop the spread of illness.

    If there is a change in these requirements, attendees will receive an update one week prior to the course, and asap up to the course start time.

    Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs. 

    For Californians you can get your digital COVID-19 Vaccine Record here.

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, Beginner, Bread, Pizza     

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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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