Regional Events Calendar
For 2019, we're putting together an exciting and inspiring slate of classes taught by talented, innovative Guild members.
Registration is now open for several classes. To be added to the waitlist for any sold out class, please email firstname.lastname@example.org
March 27-28, 2019 - Competition Breads and Viennoiserie with High Extraction Flour - SOLD OUT- WAITLIST ONLY
Louis Volle, Kalamazoo Valley Community College, Kalamazoo, MI
In this advanced and professional-level course, we will explore a variety of breads and viennoiserie made with high extraction flour. By combining freshly stone milled and identity-preserved grains with new ideas and techniques, we will create unique flavors and forms.
We will cover traditional methods as well as more novel approaches, from classic items such as a baguette and croissant, to more inspirational and creative products. These breads and viennoiserie are suitable for a competition, yet approachable enough to be an addition to your everyday baking repertoire.
April 6-7, 2019 - Grain-Focused Viennoiserie
Jacob Baggenstos, Brightwater Center, Bentonville, Arkansas
This class will cover breakfast Viennoiserie while exploring grains in a new and interesting way. This includes whole grains, ancient grains and alternative flours
April 13-14, 2019 - Baking with Freshly Milled Flour SOLD OUT- WAITLIST ONLY
Blair Marvin, Barton Springs Mill, Dripping Springs, Texas
In this class, we will explore the relationship between the farmer, miller, and baker by following the grain from field to finished loaf, discussing at each step the importance of connection, quality, and best practices for not only the final product, but its impact on the local food system. This class also includes a tour of Barton Springs Mill!
May 18-19, 2019 - The Science Behind Sourdough
Karl De Smedt - Kent, Washington
SOLD OUT- WAITLIST ONLY
The Science Behind Sourdough will take both a theoretical and practical delve into the amazing world of sourdough bread. Theory will include:
- What is sourdough and how to maintain and
- preserve it
- Fermentation types and it's impact on flavor
- Influence of stiff vs liquid sourdough
- Microorganisms in sourdough
- Measurement of pH and TTA
- Impact of flour on sourdough
- Insights of The Puratos Sourdough Library
June 14-15, 2019 - Learn to Make Pizza Like a Pro
Noel Brohner - King Arthur @ The Bread Lab - Burlington, Washington
Get your artisan pizza game on! Whether you are a beginner or an experienced bread baker or pizza maker, Noel can help you unlock your inner pizza genius. He'll teach you the same recipes and artisan baking techniques he teaches to LA's best restaurant chefs so you can go back to your kitchen and make great artisan pizza in your own oven.
June 15-16, 2019 - Heritage Wheat Breads - Ellen King - Minneapolis, Minnesota
We are thrilled to offer a two day “hands on” class that focuses on using locally sourced, organic, stone milled grains. This course is perfect for the retail baker looking to implement stone milled grains into their production and for advanced home bakers as well.
All class participants will learn how to hand mix with a sourdough starter using stone milled heritage wheat varieties, in addition to Einkorn and Durum. Ellen will also show her techniques for mixing brioche with stone milled wheat.
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