Loading Events

« All Classes

  • This event has passed.

World Porridge Breads with Nicky Giusto

August 2, 2018 @ 8:00 am - August 3, 2018 @ 4:00 pm

PROFESSIONAL COURSE

Almost every culture combines some sort of starchy grain with boiling water to create a meal. Our American(ized) oatmeal and Italy’s polenta are two of the most common types of porridge consumed. What else is out there? And, what happens when you add these starchy meals to bread?

We are going on a worldly adventure which will explore different types of porridge and how they work in bread. Congee, Rugmelsgrød, and a porridge inspired by African crops will be on our itinerary. We will also look at a few classics from my perspective: Road Trip Oatmeal and Polenta inspired by Southern Europe. Along the way, we will explore a simplified scientific side of things: what’s going on with the grain when heat is introduced. How does it change? How does adding a porridge to a bread elevate to a new level? Pack your bags — our journey is just around the corner.

 

Day 1: Thursday, August 2nd 8:00am – 5:00pm

Day 2: Friday, August 3rd 8:00am – 3:00pm

Light breakfast and lunch will be served.

Nicky Giusto is a fourth-generation miller and baker who grew up in the world of bread. In 2013, he won the Grand Prize in the Artisan Baking category at the America’s Best Raisin Bread Baking competition. As a member of Bread Bakers Guild Team USA, he competed in the 2016 Coupe du Monde de la Boulangerie in Paris, in the Baguette and World Breads category. He works for Central Milling Company, developing bread programs and teaching bakers of all levels.

Categories: Baking Class, Professional     Tags: , , , ,

Tickets

The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities.
Tickets are no longer available
Tickets are no longer available

« All Classes

News & Updates

straight from the mill

×

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.

Registering for an ABC class will automatically opt you into our email list to receive class schedules and special events at our Baking School. You can opt out at any time by clicking the "unsubscribe" link at the bottom of any email.

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.

×