This class is geared toward the special considerations of working with local grains. We will use locally grown and milled flours to make breads, pastries, and savory products.
Discussion topics will include flour testing, assessment for baking applications, grain research, and the current state of local grains initiatives and their effects on bakers. Saturday lunch is included.
Jeffrey Hamelman is an employee-owner of the King Arthur Flour Company in Vermont and Director of the King Arthur Bakery. He is the author of Bread: A Baker's Book of Techniques and Recipes and is 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
Baking With Locally Grown Grains October 28-29, 2011
Fri 2-5 pm, Sat 9 am-4 pm
Instructor: Jeffrey Hamelman
King Arthur Flour Company
135 U.S. Rte 5 S., Norwich, VT
Registration deadline: Oct. 13
Members $315 Non-Members $395*
*includes 12-mo. Guild membership
Source: Bread Bakers Guild of America