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UID:506725-1652176800-1652284800@centralmilling.com
SUMMARY:The Bread Bakers Guild: Sourdough Beyond Bread Baking with Sarah Owens
DESCRIPTION:To Join this class you must be a member (or become a member) of the Bread Bakers Guild of America\nFor more information and to purchase tickets head to The Bread Bakers Guild of America – 2022-14 Sourdough Beyond Bread Baking (bbga.org)\n  \n\nCLASS DESCRIPTION\nFrequent refreshments to a sourdough culture are necessary to keep it low in acidity and strong in bread baking performance\, but this can result in an unwieldy amount of excess starter over time. In this two day course\, you will learn to incorporate sourdough starter into delicious and often seasonal\, whole grain baked goods that boast unique flavors and increased digestibility. Together we will prepare recipes using sourdough to fully ferment chiffon cakes\, pancakes\, waffles\, muffins\, cookies\, and crackers. We will also batch scones and granola that use sourdough starter simply as an ingredient and a clever way to avoid waste. Discussion will revolve around the biochemistry of sourdough starter and its impacts on other leavening agents such as baking powder and baking soda\, and what adjustments can be made to adapt classic non-laminated pastries to incorporate flour fermentation. \n  \n\nINSTRUCTOR BIO\nSarah Owens (she/her/they) is a former ceramist\, professional horticulturist\, and celebrated James Beard award-winning cookbook author of Sourdough (Roost Books 2015)\, Toast and Jam (2017) \, and Heirloom (2019)\, who specializes in fermentation and sourdough baking. Her writing seeks the intersection between the natural world and the most celebrated aspects of living. Sarah believes that food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions. After working as the curator of roses at the Brooklyn Botanic Garden and baking professionally for over a decade in Brooklyn and Queens\, she now lives in Sonoma County California where she writes\, bakes\, and defends her small backyard garden from marauding deer. Sarah’s most recent unique recipes and whole grain baking workshops can be found on her Patreon platform and website www.ritualfinefoods.com.
URL:https://centralmilling.com/class/bbga-sarah-ownes/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Intermediate,Professional
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DTSTART;TZID=America/Los_Angeles:20220517T130000
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DTSTAMP:20220502T205027Z
CREATED:20220318T030135Z
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UID:506712-1652792400-1652803200@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\nCOVID-19 Protocol\nAll course attendees and guests of the 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. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date. \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \nFor Californians you can get your digital COVID-19 Vaccine Record here. \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 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/the-art-of-baguette-51722/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,No Experience Necessary
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