Bread
Calendar of Events
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Private Event: Bake From Scratch Magazine Retreat
Bakers, pack your bags! Our trips bring together a global community of bakers through custom curriculums led by some of the most inspiring professionals in the baking world. Whether you’re making gibassier in Provence, holiday pies in London, or getting the first look at our new test kitchen in Birmingham, Alabama, our editor-in-chief, Brian Hart... Read more »
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Private Event: Bake From Scratch Magazine Retreat
Bakers, pack your bags! Our trips bring together a global community of bakers through custom curriculums led by some of the most inspiring professionals in the baking world. Whether you’re making gibassier in Provence, holiday pies in London, or getting the first look at our new test kitchen in Birmingham, Alabama, our editor-in-chief, Brian Hart... Read more »
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Classic French Sourdough with Michael Kalanty
Classic French Sourdough with Michael Kalanty
Sourdough--No two bakers approach sourdough breads the same way. Nor should you! Join me for a hands-in-dough class at the professionally appointed Artisan Baking Center. In your ongoing quest to bake your perfect sourdough, take advantage of the system I learned during my French apprenticeship. Using formulas from my How To Bake MORE Bread: Modern... Read more »
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Flour Scalding Technique: Capturing intense flavors and hydration with Pablo
Flour Scalding Technique: Capturing intense flavors and hydration with Pablo
Getting incredible flavors out of your breads means introducing new techniques to the flour and baking, and German Master baker Pablo Puluke Giet wants to introduce you to flavor possibilities you have never experienced before! Learn the basics of scalding and how to integrate the method into your existing recipes. Intensify the flavors of your... Read more »
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Basic Whole Grain Sourdough with Pablo
Basic Whole Grain Sourdough with Pablo
Learn from certified German master baker Pablo with international experience how to work with fresh wholegrain flour, sourdough and yeast water. Various partially forgotten techniques of traditional bread baking are presented and put into practice. The small number of participants ensures that all participants get the necessary information and attention, in order to be able... Read more »
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Whole Grains & Science: Advanced Course by Andrew Ross & Craig Ponsford
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... Read more »