Regional Events Calendar
The Bread Bakers Guild of America is pleased to announce its 2017 regional events theme, "Signs of the Times."
Baking processes and procedures used long ago have now been updated through innovation, and curious minds are always searching for new ways to create healthy, delicious products. Please join us and take advantage of the great lineup of classes we are offering for 2017.
SOLD OUT - February 25-26, 2017 - St. Louis, MO
The Science Behind Sourdough
Instructors: Karen Bornarth and Debra Wink
This science-based course, part lecture and part hands-on baking, is aimed at intermediate and advanced/professional bakers who are seeking a deeper understanding of sourdough systems. Learn about sourdough microorganisms, troubleshooting tools, and development strategies.
SOLD OUT - March 14-15, 2017 - Portland, OR
The World of Rye Breads
Instructor: Stanley Ginsberg
Push the limits of your baking knowledge and expand your rye repertoire in this intensive, hands-on class with Stanley Ginsberg, author of The Rye Baker. Students will make eight distinctive rye breads, using centuries-old European techniques.
May 5-6, 2017 - Norwich, VT
Naturally Leavened Breads Using Raisin Water
Instructor: Jeffrey Hamelman
In this class Jeffrey Hamelman will share the technique he learned from a Swiss master baker: using raisin water - juice from raisins steeped in water - to leaven bread.
The last time this class was offered, students commented, "Jeffrey’s breadth of experience is amazing and enlightening. " and "His descriptions of process, math, and methodology are very easy to follow. He has a fun and accessible teaching style."
Watch this space for future classes on sprouted grains, babka, Italian breads, cafe pastries, and more.
Read About other Guild Events