Sonoma, CA – The Bread Bakers Guild of America’s 2012 regional event series, The Cereal Series: Going With the Grain, kicks off in the Bay Area on February 11-12 with an introductory class on artisan bread baking. The class will be taught by San Francisco Baking Institute faculty at SFBI’s facilities in South San Francisco, CA.
“Introduction to Artisan Bread” is aimed at beginning and intermediate bakers and will teach basic artisan bread baking skills like mixing, shaping, and scoring, as well as different methods of fermentation and retarding. Participants in the class will learn to bake classic baguettes, ciabatta, and naturally leavened breads such as multigrain and semolina.
The San Francisco Baking Institute was founded in 1996 by Michel Suas, a recipient of The Guild’s Golden Baguette Award (now the Professor Raymond Calvel Award), which recognizes individuals who have contributed significantly to the advancement of artisan baking. SFBI is a leader in artisan bread and pastry education whose mission is to elevate the craft and appreciation of artisan baking. For more information about SFBI, please visit www.sfbi.com
The Cereal Series: Going With the Grain is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” To see the full 2012 regional events calendar, please refer to www.bbga.org.
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
The class flyer and registration form can be downloaded at http://www.bbga.org/events.
Source: Bread Bakers Guild of America