Slidell, LA – The Retail Bakers of America brings you All Things Baking 2012 so you can be ahead of the curve on trends and techniques. If you are a retail baker, food service professional, supplier or just hoping to be a future baker, you should attend All Things Baking on September 9-11, 2012 at the George R. Brown Convention Center in Houston, Texas.
On Tuesday, September 11, we invite you to attend an interactive session about Baking with Sourdough – Next Step in Artisan Bread lead by Jeff Yankellow.
This class, Sponsored by King Arthur and Bread Baker’s Guild of America, will demystify the myths and explain the principles behind making bread with no commercial yeast. Learn the basics of sourdough and how it behaves differently than yeasted dough. Learn how to manipulate your process to fine tune the characteristics you are looking for in your bread. This class assumes you know the basics of artisan bread, including ingredient selection and the use of yeasted pre-ferments.
Jeff Yankellow is the current Chairman of the Board for the Bread Bakers Guild of America. He coaches the Bread Bakers Guild Team USA and this year, he lead his team to a 2nd place finish. With over 20 years of experience working in restaurants and bakeries, he has focused on artisan bread for the last 12. Yankellow’s background includes positions as an instructor for artisan baking and pastry as well as hands on production and management positions in artisan bakeries.
For more information and to register visit: www.allthingsbaking.org
Retail Bakers of America (RBA)—a 501(c)6 not-for-profit national trade association located in Slidell, LA- caters to retail bakeries, allied suppliers, educators, students and other industry partners, and is committed to the success of the retail baking industry. Founded in 1918, RBA works as the bakers’ business partner and resource provider, and is the nation’s premier source of industry information. More information is available at www.rbanet.com.
Source: Retail Bakers of America (RBA)
