BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.18.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20230312T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20231105T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20240310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20241103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240819T130000
DTEND;TZID=America/Los_Angeles:20240819T160000
DTSTAMP:20240612T205051Z
CREATED:20240612T205051Z
LAST-MODIFIED:20240612T205051Z
UID:673518-1724072400-1724083200@centralmilling.com
SUMMARY:The Art of Baguette with Craig Ponsford
DESCRIPTION:Come experience the art of making the French baguette from the guy who beat the French! In this three-hour\, hands-on class we will explore how the intricacies of flour\, water\, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the most complicated breads we make\, which is what makes it so extraordinary.  Go home with dough to shape and bake at home as well (along with finished baguettes of course!). \n\nCourse Topics\n\n\nHand mix straight baguette dough\n\n\nIn depth hands-on shaping instruction\n\n\nBaking and Scoring\n\n\nExplore baking baguettes at home\n\n\nDiscuss other uses for this dough\n\n\n\nInstructor Bio\nCraig 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 hometown 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.
URL:https://centralmilling.com/class/the-art-of-baguette-with-craig-ponsford-8/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/iStock-1192760470.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20240822T090000
DTEND;TZID=America/Los_Angeles:20240822T150000
DTSTAMP:20240628T210425Z
CREATED:20240521T221751Z
LAST-MODIFIED:20240628T210425Z
UID:671813-1724317200-1724338800@centralmilling.com
SUMMARY:1 Dough : 3 Styles of American Pizza with Leah Scurto
DESCRIPTION:In this class you will learn how to manipulate fermentation and maturation to make 3 of the most popular American pizza styles using just 1 dough. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah as she shows you how to master the best pizza styles from Coast to Coast without leaving our kitchen! From New York’s chewy yet crispy hand-tossed crust\, to the California Artisan regional style\, and the thick\, crunchy pan pizza found in Detroit– this is a Pizza pilgrimage you definitely want to secure your ticket to. \nA coffee and water station will be set up. A working Lunch will be included in the schedule where you will enjoy Pizza you have made. \n\n\n\n\nInstructor Bio\nLeah Scurto first starting making pizzas in 1997. She spent years honing her skills working in a small Bay Area pizza chain called\, Pizza My Heart. In mid 2018\, Leah branched out on her own and began the process of creating Pizzaleah.  Since opening in March 2020\, Pizzaleah has been included multiple times on the San Francisco Chronicle’s list of the 25 Top Restaurants in the San Francisco Bay Area. Leah has competed in pizza competitions across the United States and Italy. She is 5-time pizza champion and in 2022 she was featured on Hulu’s original show\, Best In Dough. In 2021 She was recognized as one of Pizza Today Magazine’s Rising Stars of the Pizza Industry. Leah has also had the honor of judging international pizza competitions. She also teaches pizza-making classes and works as a restaurant/pizza consultant.
URL:https://centralmilling.com/class/1-dough-3-styles-of-american-pizza-with-leah-scurto-8-24/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/02/PhotoEmmaKMorris-00641.jpg
END:VEVENT
END:VCALENDAR