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X-WR-CALDESC:Events for Central Milling
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DTSTART;VALUE=DATE:20231005
DTEND;VALUE=DATE:20231006
DTSTAMP:20230823T182121Z
CREATED:20230823T182121Z
LAST-MODIFIED:20230823T182121Z
UID:642401-1696464000-1696550399@centralmilling.com
SUMMARY:Private Event: Bake From Scratch Magazine Retreat
DESCRIPTION: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 Hoffman\, will accompany you through each experience\, teaming up with master bakers to help you perfect each recipe. We’ll be your guides to our destinations’ thriving cultural and culinary scenes\, taking you on exclusive tours and tastings\, arranging meet and greets with renowned baking personalities\, and more. \nIn this trip\, guests will travel through San Francisco\, Napa and Sonoma\, where James Beard award winning pastry chef Nicole Plue will lead a baking workshop at Central Milling’s Artisan Baking Center. \n\nFor more information on the exciting retreats offered by Bake from Scratch Magazine\, visit: https://www.bakefromscratch.com/baking-retreats/ \n\n\nInterested in booking your own private baking class?\nOur courses are perfect for corporate team building\, as client appreciation gatherings\, birthday celebrations\, family traditions\, and wedding parties looking to get together and bond before the\nbig day! \nHow do I get more information?\nOur inquiry and booking process is simple! Simply reach out to our email ABC@CentralMilling.com and provide us with a few details like date ranges\, number of participants\, what topics your group might be most interested in\, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap\, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!
URL:https://centralmilling.com/class/private-group-bfs-1/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/The-Cooks-Atelier-5774_sq.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20231009
DTEND;VALUE=DATE:20231010
DTSTAMP:20230823T183748Z
CREATED:20230823T183748Z
LAST-MODIFIED:20230823T183748Z
UID:642420-1696809600-1696895999@centralmilling.com
SUMMARY:Private Event: Bake From Scratch Magazine Retreat
DESCRIPTION: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 Hoffman\, will accompany you through each experience\, teaming up with master bakers to help you perfect each recipe. We’ll be your guides to our destinations’ thriving cultural and culinary scenes\, taking you on exclusive tours and tastings\, arranging meet and greets with renowned baking personalities\, and more. \nIn this trip\, guests will travel through San Francisco\, Napa and Sonoma\, where James Beard award winning pastry chef Nicole Plue will lead a baking workshop at Central Milling’s Artisan Baking Center. \n\nFor more information on the exciting retreats offered by Bake from Scratch Magazine\, visit: https://www.bakefromscratch.com/baking-retreats/ \n\n\nInterested in booking your own private baking class?\nOur courses are perfect for corporate team building\, as client appreciation gatherings\, birthday celebrations\, family traditions\, and wedding parties looking to get together and bond before the\nbig day! \nHow do I get more information?\nOur inquiry and booking process is simple! Simply reach out to our email ABC@CentralMilling.com and provide us with a few details like date ranges\, number of participants\, what topics your group might be most interested in\, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap\, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!
URL:https://centralmilling.com/class/private-event-bake-from-scratch-magazine-retreat/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/The-Cooks-Atelier-5774_sq.jpg
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DTSTART;TZID=America/Los_Angeles:20231017T130000
DTEND;TZID=America/Los_Angeles:20231017T163000
DTSTAMP:20230927T183048Z
CREATED:20230818T205851Z
LAST-MODIFIED:20230927T183048Z
UID:642007-1697547600-1697560200@centralmilling.com
SUMMARY:Flour Scalding Technique: Capturing intense flavors and hydration with Pablo
DESCRIPTION: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 bakes and raise hydrations to the max.\nRecipes made in class are all naturally leavened sourdough based. Class is aiming towards experienced home and professional bakers: Students should have basic bread baking knowledge\, an understanding for Bakers % and Excel formulas. \n\nDemo on \n\nTomato Bread & Pizza crust made with a tomato scald\nScalds with different liquids such as Tomato Sauce\, Berry Jams\, Stone Fruit compote\n\nExclusive Class Handout Includes\n\nRecipe collection for different products made with a scald\nProcess and methods of scalding\nHow scalding can prevent degradation\nMax Hydration what to consider when pushing the limits\n\n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \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. \nThe Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy\, all students will be notified immediately. \n\n\nInstructor Bio\nPablo Puluke Giet began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker\, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii\, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich\, he has managed big accounts such as Mercedes\, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017\, Der Meisterbäcker\, teaching classes\, performing live baking demos and consulting for restaurants and bakeries around Europe.
URL:https://centralmilling.com/class/flour-scalding-technique-capturing-the-flavors-of-summer-with-pablo/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Demonstration,Intermediate,Pizza,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/11/PabloPans.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20231024T080000
DTEND;TZID=America/Los_Angeles:20231025T160000
DTSTAMP:20231003T165508Z
CREATED:20230922T223505Z
LAST-MODIFIED:20231003T165508Z
UID:644887-1698134400-1698249600@centralmilling.com
SUMMARY:Whole Grains & Science: Advanced Course by Andrew Ross & Craig Ponsford
DESCRIPTION: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. \nThis course is a two-day deep-dive into the nuances at the intersection of science and craft in baking. This interactive course is for professionals and advanced bakers who seek to gain a deeper understanding of the scientific principles of the craft. \nPlease note the Class Schedule:\nTuesday October 24th\, 12PM-4PM\nWednesday October 25th\, 8AM-4PM\nTopics discussed will include: \n\nNutritional value of cereals\nDifferent wheat species and varieties\nDifferent levels of flour refinement\nThe impact of different flour and bran particle sizes\nDigestibility\nDissecting certificates of analysis (COAs) and understanding corrections that can be made based on a COA: e.g. Falling Number\, ash\, protein\, Farinograph\, Alveograph\nDay Two we will bake with flours designed to illuminate the practical themes outlined above.\n\nPractical bakery investigations using lean-dough artisan breads to emphasize the impact of the flour on the outcomes of: \n\nAged versus fresh flours at three different refinement levels\nThe impact of activated (damaged) starch on baking outcomes\nThe impacts of different starter management protocols on baking outcomes\nTo autolyse or not to autolyze\nThe difference between protein content and protein (or gluten) quality examining the presence and absence of specific gluten components\n\nA Coffee\, tea and snack station will be provided both days of class.\nBreakfast and Lunch will be included on day 2 of the class. \n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \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. \nThe Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy\, all students will be notified immediately. \n\nProfessor ANDREW ROSS is a baker\, scientist\, and teacher who roams the world encouraging people to eat their whole-grains. He has been a Professor in the Crop and Soil Science Department at Oregon State University for 17 years where he is the quality specialist for the Wheat and Barley Breeding programs and is a Professor in the Oregon State Food Science Department where he teaches classes in food chemistry\, small grain processing\, and food polymer science. For the past 35 years\, Andrew has worked with\, studied\, and taught about the sciences of baking and cereal-based foods across the globe. Recent teaching events include workshops on baking science and hans-on workshops at Marie-Louise’s Køkken in Denmark\, the Seattle Culinary Academy\, the Grain Gathering\, and the Cascadia Grains Conference. \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 home town 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/whole-grains-science-with-andrew-ross-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Bread,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/08/AndrewRoss.jpg
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