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The Bread Baker’s Apprentice 2.0 with Peter Reinhart

July 21, 2018 @ 10:00 am - 4:00 pm

HOME BAKER COURSE

This class features some of the most popular recipes from the award winning Bread Baker’s Apprentice, which has recently been reissued in a “Fifteenth Anniversary Edition.” We will also make breads from his 2015 book, Bread Revolution: World-Class Baking with Sprouted & Whole Grains, Heirloom Flours, & Fresh Techniques.  In addition to the multi-purpose Pain a l’Ancienne (from which we will make 3 different products), we will also make Sprouted Wheat Flour and Barley Batards; Sprouted Wheat Bialys with Onion Poppy Filling; Sprouted Khorasan Bagels; and his most famous bread, Struan (a multi-grain harvest bread that Peter considers the best toasting bread in the world, first introduced at his Brother Juniper’s Bakery in Forestville, back in 1986).

 

Peter Reinhart is a baking instructor at Johnson & Wales University. He was the co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, and is the author of five books on bread baking, including Brother Juniper’s Bread Book and the modern classic The Bread Baker’s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He lives with his wife, Susan, in Charlotte, North Carolina.

Categories: Baking Class, Beginner     

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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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