Sonoma, CA – Healthy breads don’t have to taste like sawdust! In April, The Bread Bakers Guild of America will offer a baking education class in Texas that focuses on flavorful whole grain artisan breads.
The two-day, hands-on class, “Functional Breads: A Healthy Approach to Baking Artisan Breads,” is part of The Guild’s 2012 Cereal Series: Going With the Grain and will be taught by master artisan baker Didier Rosada at Le Cordon Bleu College of Culinary Arts in Austin, TX, on April 14-15.
Students will learn how to combine whole grains and specialty flours to create breads that are both nutritious and palatable. Some of the unusual breads that will be produced in the class are Finnish Rye, Baguette with Wheat Germ, Fig and Oatmeal Bread, Ancient Grain Bread, and Quinoa Bread.
The class flyer and registration form can be downloaded at http://www.bbga.org/events.
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.”
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.
Source: The Bread Bakers Guild of America
