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DTSTART;TZID=America/Los_Angeles:20200211T080000
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UID:65720-1581408000-1581523200@centralmilling.com
SUMMARY:Whole Grains & Science: Advanced Course
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 serious home bakers who seek to gain a deeper understanding of the scientific principles of the craft. \nIf you have taken any course at the ABC you are qualified to sign up for this class. \n\nTopics discussed will include:\n\n\nNutritional value of cereals\n\n\nDifferent wheat species and varieties\n\n\nDifferent levels of flour refinement\n\n\nThe impact of different flour and bran particle sizes\n\n\nDigestibility\n\n\nDissecting certificates of analysis (COAs) and understanding corrections that can be made based on a COA: e.g. Falling Number\, ash\, protein\, Farinograph\, Alveograph\n\n\nDay Two we will bake with flours designed to illuminate the practical themes outlined above.\n\n\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\nBreakfast and Lunch will be included. \n\nInstructor Bio\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.
URL:https://centralmilling.com/class/whole-grains-science-two-day-professional-course/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2019/08/AndrewRoss.jpg
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DTSTART;TZID=America/Los_Angeles:20200218T080000
DTEND;TZID=America/Los_Angeles:20200220T160000
DTSTAMP:20191209T193336Z
CREATED:20191120T213109Z
LAST-MODIFIED:20191209T193336Z
UID:65684-1582012800-1582214400@centralmilling.com
SUMMARY:Central Milling Sprouted Grain with Didier Rosada & Nicky Giusto
DESCRIPTION:Class by invitation only at this time.
URL:https://centralmilling.com/class/world-breads-with-didier-rosada/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
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