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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sprouted grain bagels, wild mushroom ciabatta, Focaccia Genovese, sprouted grain onion poppy seed bialys, and taste an unpublished new formula for Detroit-style deep-dish pizza (his next book).
Friday, October 6, 10am to 4pm
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.