Sonoma, CA – Michel Suas, founder of the San Francisco Baking Institute, will teach a sold-out baking class, “Gluten-Free Baking,” in South San Francisco, CA, for The Bread Bakers Guild of America on February 22-23.
Aimed at professional and non-professional artisan bakers who are new to gluten-free baking, the hands-on class will cover a variety of gluten-free pastry and bread products, using both commercial yeast and sourdough starters.
Suas says, “We will use a wide variety of grains, such as teff, sorghum, brown and white rice, and others, to develop various flavor profiles.”
The gluten-free products baked in class will include baguettes, multigrain bread, blueberry muffins, and lemon pound cake – two days of interesting concepts and exciting new ideas!
Michel Suas started baking as a teenager in his native France before moving to the US in 1986 and starting the San Francisco Baking Institute. In 2004 he received the Golden Baguette Award (now the Raymond Calvel Award) from The Bread Bakers Guild of America for his leadership in artisan baking education. He is the author of Advanced Bread and Pastry: a Professional Approach.
The San Francisco Baking Institute (SFBI) is a leader in artisan bread and pastry education. Students receive hands-on, “real world” experience with the latest baking equipment and technology, while maintaining an emphasis on old world artisan baking techniques. www.sfbi.com.
Gluten-Free Baking is part of the 2014 class series, The DNA of Baking, which will focus on the science underlying baking: the fundamentals of fermentation, ingredients, temperature, and formula development. These classes are part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” Please visit www.bbga.org to see the complete 2014 calendar.
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.
To add your name to the waiting list for Gluten-Free Baking, email laverne@bbga.org.
Source: Bread Bakers Guild of America
