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World Porridge Breads with Nicky Giusto

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


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: , , , ,


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