Intermediate
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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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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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 »