Peter Reinhart
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Two-Day Master Class & Book Signing with Peter Reinhart

October 6, 2017 @ 10:00 am - October 7, 2017 @ 3:30 pm

Join author and Johnson & Wales University Baking Instructor Peter Reinhart for a two day hands-on baking class based on his two most recent books “Bread Revolution” and “The Bread Baker’s Apprentice.”

We will explore the use of sprouted grain and heirloom flours and revisit some of Peter’s most iconic formulas such as Struan, the classic multi-grain harvest bread, and his pain a l’Ancienne cold fermentation rustic dough, which can be turned into four different products. We’ll also make sprouted grain bagels, wild mushroom ciabatta, Focaccia Genovese, sprouted grain onion poppy seed bialys, and taste an unpublished new formula for Detroit-style deep-dish pizza (his next book).

Day One:
Friday, October 6, 10am to 4pm

Day Two:
Saturday, October 7, 10am t0 3:30pm

We’ll wrap up on Saturday with a book signing from 4–6pm, which will be open to the public.

Books by Peter:

Bread Revolution Book   The Bread Baker's Apprentice Book

Categories: Baking Class, Beginner     Tags: , , , , ,


Out of stock!    $395.00     Peter Reinhart Two-Day Master Class
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Peter Reinhart Two-Day Master Class

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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.

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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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For: Peter Reinhart Two-Day Master Class, October 6, 2017 @ 10:00 am - October 7, 2017 @ 3:30 pm