Sonoma, CA – Bagels, bialys, and pretzels are among the most popular breads in the United States. With this in mind, The Bread Bakers Guild of America will offer a class in April for bakers who would like to learn to make these products themselves.
The two-day, hands-on class is part of The Guild’s 2012 regional event calendar, The Cereal Series: Going With the Grain. It will be taught by award-winning master baker Jeffrey Hamelman at the King Arthur Flour Company in Norwich, Vermont, on April 20-21. Participants will learn to make authentic German-style, lye-dipped pretzels, bialys in the Polish tradition, and good bagels, as well as variations on the classic formulas.
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
