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Ponsford’s Whole Grain Hearth Breads

February 5 @ 8:00 am - February 6 @ 4:00 pm

Come and get creative with whole grains! Craig Ponsford opened his bakery in San Rafael, Ponsford’s Place, to focus exclusively on whole grain breads and pastries. In this class he will guide you through working with whole grains, ancient grains and low extraction flours. The goal of the class is to impart an understanding of the complexity of whole grains in Milling, Fermentation, Hydration, Flavor and just plain excitement. You will be blown away by the incredibly varied and creative products made in this class.

Products made in this course:

  • Baguette

  • Rustic Breads

  • Sourdough

  • Rye Bread

  • Seasonal Breads using Einkorn, Khorasan, Spelt, Pumpernickel, Emmer, Hard Red Whole Wheats and any local grain the instructor can find by the time of the class.

  • We will also incorporate seasonal ingredients and farmer’s market finds into our bread hydrations.

Course includes breakfast and lunch both days.

Instructor Bio

Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients, techniques and product.

Categories: Baking Class, Intermediate     

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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 note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.

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