Sonoma, CA – The uncommon technique of using raisin water—the juice from raisins that have been steeped in water— to leaven bread has been used since the time of Pliny the Elder, and the breads that result are delicious and unique.
Jeffrey Hamelman will teach students this fascinating technique at a Bread Bakers Guild class, “Naturally Leavened Breads Using Raisin Water,” on May 8-9 at the King Arthur Flour Baking Education Center in Norwich, VT. A number of different doughs will be made in the hands-on component of the class, and students will leave not just with a variety of breads but also with the skills to add this venerable method of bread making to their repertoires.
Jeffrey Hamelman has been a baker since 1976. He is an employee-owner of the King Arthur Flour Company in Norwich, Vermont, where he is director of the production bakery and teaches professional baking classes at the King Arthur Flour Baking Education Center. He is the author of the definitive Bread: A Baker’s Book of Techniques and Recipes and was the 2005 recipient of The Guild’s prestigious Golden Baguette Award (now the Raymond Calvel Award), which recognizes individuals who have contributed significantly to the advancement of artisan baking.
The King Arthur Flour Company is America’s oldest flour company, founded in 1790. Today it is an employee-owned, open-book, team-managed company. Education is a significant part of its mission. For more information, please visit www.kingarthurflour.com
“Naturally Leavened Breads Using Raisin Water” is part of The Guild’s 2015 class series, Revival: What’s Old Is New, which includes hands-on artisan bread and pastry classes blending traditional and contemporary ideas, as well as classes that share valuable practical information for professional bakers. 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 2015 events 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.
A registration form for the class may be downloaded at www.bbga.org
Source: Bread Bakers Guild of America
