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Whole Grains & Science: Advanced Course by Andrew Ross & Craig Ponsford
October 24 @ 8:00 am - October 25 @ 4:00 pm
We are thrilled to announce the return of Professor Andrew Ross from Oregon State University to teach alongside baker Craig Ponsford for an exploration of the science of milling and baking from a baker’s perspective.
This course is a two-day deep-dive into the nuances at the intersection of science and craft in baking. This interactive course is for professionals and advanced bakers who seek to gain a deeper understanding of the scientific principles of the craft.
Please note the Class Schedule:
Tuesday October 24th, 12PM-4PM
Wednesday October 25th, 8AM-4PM
Topics discussed will include:
- Nutritional value of cereals
- Different wheat species and varieties
- Different levels of flour refinement
- The impact of different flour and bran particle sizes
- Dissecting certificates of analysis (COAs) and understanding corrections that can be made based on a COA: e.g. Falling Number, ash, protein, Farinograph, Alveograph
- Day Two we will bake with flours designed to illuminate the practical themes outlined above.
Practical bakery investigations using lean-dough artisan breads to emphasize the impact of the flour on the outcomes of:
- Aged versus fresh flours at three different refinement levels
- The impact of activated (damaged) starch on baking outcomes
- The impacts of different starter management protocols on baking outcomes
- To autolyse or not to autolyze
- The difference between protein content and protein (or gluten) quality examining the presence and absence of specific gluten components
A Coffee, tea and snack station will be provided both days of class.
Breakfast and Lunch will be included on day 2 of the class.
Health & Safety Protocol
Incidents of Covid-19 are currently on the rise, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness.
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
The Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy, all students will be notified immediately.
Professor ANDREW ROSS is a baker, scientist, and teacher who roams the world encouraging people to eat their whole-grains. He has been a Professor in the Crop and Soil Science Department at Oregon State University for 17 years where he is the quality specialist for the Wheat and Barley Breeding programs and is a Professor in the Oregon State Food Science Department where he teaches classes in food chemistry, small grain processing, and food polymer science. For the past 35 years, Andrew has worked with, studied, and taught about the sciences of baking and cereal-based foods across the globe. Recent teaching events include workshops on baking science and hans-on workshops at Marie-Louise’s Køkken in Denmark, the Seattle Culinary Academy, the Grain Gathering, and the Cascadia Grains Conference.
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.