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X-WR-CALDESC:Events for Central Milling
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DTSTART;TZID=America/Los_Angeles:20250807T090000
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UID:713890-1754557200-1754578800@centralmilling.com
SUMMARY:1 Dough : 2 Styles of American Pizza with Leah Scurto
DESCRIPTION:In this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah.  She’ll show you how to master two popular pizza styles:  California Artisan\, and the thick\, crunchy pan pizza found in Detroit.  You’ll enjoy a working lunch with the pizza you make in class.  \n\n\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-2-styles-of-american-pizza-with-leah-scurto-4/
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
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DTSTART;TZID=America/Los_Angeles:20250812T100000
DTEND;TZID=America/Los_Angeles:20250812T153000
DTSTAMP:20250506T161040Z
CREATED:20250506T153958Z
LAST-MODIFIED:20250506T161040Z
UID:707558-1754992800-1755012600@centralmilling.com
SUMMARY:Soft and Slow: Naturally Leavened Brioche Workshop with Laila O'Boyle
DESCRIPTION:In this class\, we’ll dive into the process of making a naturally leavened light brioche—rich\, buttery\, and leavened entirely with sourdough starter. You’ll learn how to mix and strengthen enriched dough by hand\, how to manage fermentation to avoid excessive sourness\, and how to maintain a sweet\, active starter. Laila will demonstrate shaping and baking techniques\, and each student will take home their own hand-mixed dough to finish and bake the next day. This class is perfect for sourdough bakers looking to expand into soft\, enriched breads without compromising on natural leavening.   \nLunch is included.  \n\n\nHealth & Safety Protocol \nAlthough 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 abc@centralmilling.com if this occurs to speak with a class coordinator. \n\n\n\nInstructor Bio\nLaila O’Boyle is a seasoned sourdough baker and educator with a deep passion for naturally leavened bread and small-scale baking. With years of hands-on experience and a following of over 100\,000 in the sourdough community\, she specializes in teaching approachable\, technique-focused classes that empower home bakers to build confidence and creativity. Laila offers one-on-one sessions\, group workshops\, and online content\, all rooted in her belief that great bread starts with intuition\, care\, and a well-fed starter. Whether guiding beginners through their first loaf or helping experienced bakers refine their craft\, Laila’s teaching style is clear\, encouraging\, and always full of real-world insight.
URL:https://centralmilling.com/class/soft-and-slow-naturally-leavened-brioche-workshop/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Demonstration
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/05/light-brioche.jpg
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DTSTART;TZID=America/Los_Angeles:20250816T100000
DTEND;TZID=America/Los_Angeles:20250816T170000
DTSTAMP:20250624T201310Z
CREATED:20250624T201310Z
LAST-MODIFIED:20250624T201310Z
UID:714735-1755338400-1755363600@centralmilling.com
SUMMARY:Ancient Grains and Alternative Flours:  A Sourdough Workshop with Anna Makievska
DESCRIPTION:  \nDiscover the rich flavors and nutritional benefits of baking with ancient grains and alternative whole grain flours in this hands-on sourdough workshop. Learn to work with spelt\, buckwheat\, and rye using specialized techniques designed to unlock the maximum potential of each grain in bread.  \nLearn Grain-Specific Mastery: \n\nTailored hydration\, dough temperature and fermentation for each grain type\nHow to bring out the full potential of every grain through proper dough handling\nTroubleshooting common challenges with alternative flour sourdoughs\n\nWhat you’ll make: \n100% Spelt Sourdough \n\nWild fermentation techniques specifically adapted for spelt\nUnderstanding spelt’s unique gluten structure and nutty flavor potential\n\nBuckwheat Sourdough Country Loaf \n\nHow do we add alternative grains to our country loaf?\nBlending techniques to maximize buckwheat’s earthy\, complex taste\n\nUkrainian Rye Sourdough \n\nTraditional Eastern European sourdough recipe with authentic techniques\nSpecialized methods to fully develop rye’s bread crumb structure\n\nLunch is included. \n\n\n\nInstructor Bio\nAnna Makievska is the founder of Bakehouse\, recognized as Ukraine’s best bakery in 2020 and 2022. A master recipe developer and professional baker\, Anna relocated from Ukraine to San Francisco with her two young daughters during the war and is now rebuilding her distinguished career in the Bay Area. \nShe completed professional training at the San Francisco Baking Institute and has extensive experience conducting masterclasses for professional pastry chefs and head chefs throughout Ukraine. Anna brings authentic Eastern European bread-making traditions combined with modern techniques learned in one of America’s premier baking programs.  
URL:https://centralmilling.com/class/ancient-grains-and-alternative-flours-a-sourdough-workshop-with-anna-makievska/
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/2025/06/Anna-headshot.jpeg
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