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DTSTART;TZID=America/Los_Angeles:20270207T100000
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UID:761751-1801994400-1802005200@centralmilling.com
SUMMARY:Pretzel Making with Clare Elaine of Wooden Petal Pretzel Parlor
DESCRIPTION:Spend the morning twisting things up with The Pretzel Lady of Sonoma County! \n\nChef Clare Elaine\, the Baker and Owner of Wooden Petal Pretzel Parlor will take us through the challenging & rewarding process of making pretzels from scratch. \n\nIn this class\, you will get to: \n\nLearn the process of making pretzel dough\nPractice twisting techniques\nBake your own beautiful pretzels to take home\nEnjoy a fresh pretzel right out of the oven!\n\nStudents will go home with a 6-pack of their own creations. \n\n\nInstructor Bio\nClare Elaine is the Baker/Owner of Wooden Petal Pretzel Parlor. Folks in the know have been enjoying her unique\, delicious pretzels since 2019. \n  \n  \n  \n  \n  \n 
URL:https://centralmilling.com/class/pretzel-making-with-clare-elaine-of-wooden-petal-pretzel-parlor-3/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/04/1000005281-scaled.jpg
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DTSTART;VALUE=DATE:20270214
DTEND;VALUE=DATE:20270216
DTSTAMP:20260908T185059Z
CREATED:20260903T181614Z
LAST-MODIFIED:20260908T185059Z
UID:765988-1802563200-1802735999@centralmilling.com
SUMMARY:Mastering Lamination: From Fundamentals to Advanced Techniques with Lauren Haas
DESCRIPTION:Schedule:  \n\nDay 1: February 14th\, 9:00 AM – 4:00 PM\nDay 2: February 15th\, 7:30 AM – 5:00 PM\n\nThis two-day masterclass blends theory\, practical application\, and troubleshooting to build precision in laminated doughs. Designed for professional bakers and experienced home bakers\, it combines technical knowledge with hands-on experience to develop a deeper understanding of laminated doughs from the inside out. \nDay One focuses on the science and mechanics of lamination. We begin by covering the “how” and “why” behind ingredients and process\, including overall formula percentages\, flour selection\, butter types\, hydration\, and yeast selection. We also explore the advantages and limitations of various processes\, including the incorporation of pre-ferments\, fold combinations and workflow organization. You’ll then put theory into practice in the Artisan Baking Center bakeshop\, making butter blocks\, laminating doughs\, and preparing fillings while learning how to troubleshoot common challenges across mixing\, fermentation\, lamination\, and dough handling. \nDay Two focuses on shaping\, proofing\, baking\, and finishing. Production includes classic items such as butter croissants and pain au chocolat\, alongside signature pastries including yuzu lemon verbena croissants\, orange cardamom laminated brioche\, and gochujang kimchi pain suisse. The emphasis is on professional consistency in shaping\, proofing\, and baking\, along with a variety of finishing techniques. \nBy the end of the course\, participants will leave with a selection of well-tested formulas\, practical troubleshooting strategies\, and the ability to adapt their own processes and recipes with confidence. \nWhat you’ll learn: \n\nProfessional techniques for mixing\, laminating\, shaping\, proofing\, and baking\nUnderstanding of dough and butter temperature management\, dough ingredient functions\, and workflow\nMethods for executing classic and signature pastries with consistent results\nPractical approaches to diagnosing and fixing common lamination challenges\nStrategies to adapt formulas and workflows for your own production environment\n\nA light breakfast and lunch will be served each day. \n\n\nInstructor Bio\n\nLauren Haas is a pastry innovator and educator driven by a purpose: to inspire\, empower\, and elevate chefs within the pastry industry. \nHer experience includes The White House\, faculty and department chair positions at Johnson & Wales University\, and service as Lead Chef for the Chocolate Academy Centers in North America. \nShe has been recognized by Dessert Professional as one of the Top Pastry Chefs in America\, and by Bake Magazine as a leading educator in the U.S. \nLauren holds a master’s degree in Sustainable Food Systems and\, in 2023\, received the La Liste Game Changer Award\, an international recognition honoring individuals shaping the future of gastronomy. \nCurrently\, Lauren is a Professor at the Culinary Institute of America\, where she seeks to inspire the next generation of industry leaders. \nLearn more at www.lauren-haas.com and @laurenvhaas. \n 
URL:https://centralmilling.com/class/mastering-lamination-from-fundamentals-to-advanced-techniques-with-lauren-haas-2/
LOCATION:CA
CATEGORIES:Baking Class,Bread,Demonstration,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/12/IMG_7040-scaled.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20270226
DTEND;VALUE=DATE:20270301
DTSTAMP:20260507T140254Z
CREATED:20260507T000224Z
LAST-MODIFIED:20260507T140254Z
UID:753016-1803600000-1803859199@centralmilling.com
SUMMARY:Science of Sourdough Baking with Allison White
DESCRIPTION:A Three-Day Class \n\nFriday\, February 26\, 2027  8 am to 4 pm \nSaturday\, February 27\, 2027   8 am to 4 pm \nSunday\, February 28\, 2027  8 am to 4 pm \n\nCreating consistency in baking and incorporating stone ground whole grains\, can prove to be two big hurdles for both home bakers and those in larger scale cottage production. By learning how to use a pH meter\, we can understand when our dough is ready for the next step which is particularly important when using higher percentages of whole wheat. \nThis course will provide you with hands on time and experience with new tools and teach you the information needed not only to maximize your production with the equipment you have\, but also to feel confident in your ability to have consistent results time and time again. \nTogether we will mix doughs using a variety of stone milled whole grains and sifted flours with the goal of understanding their behaviors and performance. By utilizing stone milled grain- you can stand out in your community as a beacon of knowledge\, flavor\, and nutrition. \nAll baking will take place in a standard oven and the Campbell Rackmaster bread oven to create a realistic baking environment for the home and cottage baker. \nThis class is best suited for the intermediate baker\, with good bench skills and a basic understanding of the following: starter health\, bassinage\, autolyse\, gluten development\, scaling\, and shaping. \n\nUsing stone ground flour and sifted flour\, together we will scale\, mix\, and bake the following:  \n\nSourdough Country loaves\nSandwich Loaves (hybrid: sourdough and yeast)\nSourdough Whole Grain Loaves\nAnd more!\n\n\nSkills we will cover to create consistency in your bakes: \n\nUsing a pH meter for your levain and dough\nUnderstanding and exploring differences between a 3-hour and 12-hour levain and the effect on dough.\nReading your dough: knowing when to move to next steps\nLearn to make executive decisions on bake temps\, times\, scoring\, folds\, and shaping depending on dough behavior\nBaking an open-crumb 100% whole wheat loaf\nUnderstanding and manipulating bakers’ math and spreadsheets\nUsing stone milled flour to provide better taste and nutrition in your bread\, and to differentiate yourself amongst other bakers.\n\nA light breakfast and lunch are included.   \n\n\n  \n\n\n\n\nInstructor Bio\nAllison White\, owner of Matriarch Bread in Morgan Hill CA\, has been running her cottage bakery for 5 years. She focuses on using a variety of local freshly milled whole grains to create delicious and wholesome bread for her community. With a background in food science and fitness\, her unique approach to bread baking has allowed her to carve out a niche product that keeps her customers returning weekly.
URL:https://centralmilling.com/class/science-of-sourdough-baking-with-allison-white/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2025/01/Allison-bread-1.jpeg
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